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Red Snapper With Creamy Creole Sauce

An impressive, quick, and bold dish featuring red snapper cooked in a creamy and spicy Creole sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Red Snapper
  • 4 fillets red snapper fillets Aim for 6 to 8 ounces per person.
  • 1 tablespoon olive oil For searing the fish.
  • to taste hot sauce To adjust heat level.
For the Creamy Creole Sauce
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
  • 1 tablespoon Creole seasoning Adjust to taste.
  • 1 clove garlic Minced.
  • 1 cup chicken stock For a lighter sauce.
  • 1 tablespoon butter For richness.
  • to taste black pepper Freshly cracked.
For Garnish
  • 1 tablespoon scallions Sliced.
  • 1 lemon wedges For color and acidity.
  • 1 tablespoon red bell pepper Diced.

Method
 

Preparation
  1. Prepare all ingredients by slicing scallions, dicing red bell pepper, and wedging lemon.
Make the Sauce
  1. In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
  2. Add the chicken stock and bring it to a simmer.
  3. Stir in heavy cream and Creole seasoning; reduce heat and let sauce thicken slightly.
  4. Season with black pepper and adjust hot sauce to preference.
Cook the Fish
  1. Heat olive oil in a cast iron or nonstick pan over medium-high heat.
  2. Sear the red snapper fillets for about 3-4 minutes on each side until golden and cooked through.
Plating
  1. Swirl sauce on the plate, nestle fillet on top, garnish with scallions, lemon, and red bell pepper.
  2. Drizzle with olive oil before serving.

Notes

Pair with sides like rice pilaf, sautéed greens, or roasted vegetables. Adjust the spice level of the sauce as needed.