Description
Creamy Creole Red Snapper is a flavorful seafood dish. It features pan-seared red snapper fillets in a rich, spicy Creole cream sauce. This recipe brings the taste of New Orleans to your table.
Ingredients
Scale
- 4 (6-ounce) red snapper fillets
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat the red snapper fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the red snapper fillets and sear for 3-4 minutes per side, or until cooked through and flaky. Remove from skillet and set aside.
- In the same skillet, add the onion, green bell pepper, and celery. Cook for 5-7 minutes, or until softened.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the diced tomatoes, chicken broth, Creole seasoning, dried thyme, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat to low and stir in the heavy cream. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Gently return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over them.
- Cook for 2-3 minutes, just to heat through.
- Garnish with fresh parsley and serve immediately. This creamy Creole red snapper is best enjoyed hot.
Notes
- For extra spice, increase the amount of cayenne pepper.
- Serve this creamy Creole red snapper with rice or crusty bread to soak up the delicious sauce.
- You can substitute other firm white fish for red snapper if desired.
- Freshly made Creole seasoning will give the best flavor to your creamy Creole red snapper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Pan-seared
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
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