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Red Snapper with Creamy Creole Sauce

A restaurant-quality seafood dish featuring pan-seared Red Snapper fillets smothered in a rich, spicy, and glossy creamy Creole sauce with bell peppers and onions.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 4 fillets Red Snapper skin-on or skinless
  • 2 tbsp Creole Seasoning
  • 2 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 0.5 Lemon juiced
Creamy Creole Sauce
  • 3 tbsp Unsalted Butter divided
  • 0.5 cup Red Bell Pepper finely diced
  • 0.25 cup Yellow Onion minced
  • 3 cloves Garlic minced
  • 1 cup Heavy Cream
  • 0.25 cup Chicken Broth or vegetable broth
  • 1 tsp Creole Seasoning
  • 1 tsp Worcestershire Sauce
  • 0.5 tsp Smoked Paprika
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large Skillet (Cast Iron preferred)
  • Chef's Knife
  • Cutting Board
  • Spatula

Method
 

  1. Pat Red Snapper fillets dry with paper towels and season generously on both sides with Creole seasoning.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear fish for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Reduce heat to medium. Add 1 tbsp butter to the same skillet. Sauté bell pepper and onion for 3-4 minutes. Add garlic and cook for 30 seconds.
  4. Deglaze pan with broth, scraping up browned bits. Stir in heavy cream, Worcestershire sauce, paprika, and remaining seasoning.
  5. Simmer for 3-5 minutes until sauce thickens slightly. Stir in remaining butter and lemon juice for a glossy finish.
  6. Plate the fish and pour the creamy sauce generously over the top. Garnish with parsley and serve immediately.

Notes

Serve with rice or crusty bread to soak up the sauce.