Name: Red Snapper with Creamy Creole Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Creole
Ingredients: 4 red snapper fillets; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced; 2 stalks celery, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 cup diced tomatoes; 1 cup heavy cream; 1 tablespoon Creole seasoning; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (optional, for serving)

This Red Snapper with Creamy Creole Sauce is a vibrant, Southern-inspired seafood dish that delivers bold flavors with every bite. The tender, flaky snapper pairs beautifully with a rich, spiced sauce loaded with the taste of Creole tradition. It’s a satisfying, elegant meal that’s surprisingly easy to make. Red Snapper with Creamy Creole Sauce

Why You’ll Love This Recipe

I love how this recipe blends delicate seafood with the bold, comforting flavor of Creole cuisine. The creamy sauce has just the right amount of heat and depth to complement the mild snapper. Whether I’m hosting guests or cooking a weeknight dinner, this dish always feels special without demanding too much effort. Plus, it’s versatile and easy to adapt depending on what I have in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red snapper fillets
Olive oil
Butter
Onion
Celery
Green bell pepper
Garlic
Diced tomatoes
Heavy cream
Creole seasoning
Salt and black pepper
Fresh parsley (for garnish)
Lemon wedges (optional, for serving)

directions

I start by patting the snapper fillets dry and seasoning both sides with Creole seasoning, salt, and pepper.
I heat olive oil in a skillet over medium-high heat and sear the fillets for about 3-4 minutes per side, until the fish is opaque and flakes easily. Then I remove them and set aside.
In the same skillet, I melt butter and sauté diced onion, celery, and bell pepper until softened.
I add the garlic and cook for another minute before stirring in diced tomatoes and simmering for a few minutes.
Next, I pour in the heavy cream and adjust the seasoning with a bit more Creole seasoning, salt, and pepper.
I let the sauce simmer until thickened slightly, about 5-7 minutes.
Finally, I return the snapper to the skillet, spoon the sauce over the top, and let everything cook together for a few minutes before garnishing with fresh parsley.

Servings and timing

This recipe serves 4 people. From start to finish, it takes about 30 minutes: 10 minutes of prep time and 20 minutes of cooking.

Variations

When I want to switch things up, I sometimes swap the snapper for another firm white fish like grouper or cod. I’ve also added chopped shrimp to the sauce for extra seafood flavor. If I want a spicier kick, I mix in a bit of hot sauce or cayenne pepper. For a lighter version, I substitute half-and-half instead of heavy cream, though it makes the sauce a bit thinner.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the fish and sauce gently in a skillet over low heat, stirring occasionally to keep the sauce from separating. I avoid microwaving to prevent the fish from overcooking and drying out.

FAQs

What can I serve with Red Snapper with Creamy Creole Sauce?

I usually serve it with steamed rice, grits, or crusty bread to soak up the sauce. A side of sautéed greens or a simple salad also works great.

Can I use frozen snapper?

Yes, I can use frozen snapper, but I always make sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the pan.

Is this recipe spicy?

It has a mild to moderate kick, depending on the Creole seasoning I use. If I want it milder, I reduce the seasoning or choose a low-sodium, low-spice blend.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance. I store it in the fridge and reheat it gently before adding the freshly cooked fish.

What’s the best substitute for heavy cream?

If I’m out of heavy cream, I sometimes use a mix of milk and a little butter or half-and-half. The sauce won’t be quite as rich, but still tasty.

Conclusion

Red Snapper with Creamy Creole Sauce is one of those recipes I come back to again and again. It brings together simple ingredients in a way that feels both comforting and impressive. The creamy, flavorful sauce and tender fish create a perfect balance, making this dish ideal for both casual meals and special occasions.