This Red Snapper with Creamy Creole Sauce is a comforting yet elegant seafood dish that brings bold Southern flavors to your dinner table. Tender red snapper fillets are gently simmered in a rich, creamy Creole sauce that’s packed with aromatics and just the right amount of spice—perfect for an easy but impressive weeknight meal.
Why You’ll Love This Recipe
- Rich, creamy Creole sauce with deep savory flavor
- Easy one-skillet recipe, perfect for busy evenings
- Family-friendly with adjustable spice level
- Naturally halal-friendly and customizable
- Delicious served over rice for a satisfying meal
Ingredients
- 4 red snapper fillets (6 ounces each, skin on or off)
- 1 tablespoon olive oil
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 tablespoon Creole seasoning (or to taste)
- 1 teaspoon Worcestershire sauce (halal-friendly)
- ½ teaspoon cayenne pepper (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter (optional)
- ¼ cup fresh parsley, chopped
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery, cooking for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth, followed by heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper.
- Bring the sauce to a gentle simmer, reduce heat to low, and cook for 5–7 minutes until slightly thickened. Season with salt and pepper.
- Stir in butter if using, then gently place the red snapper fillets into the sauce. Cover and cook for 5–7 minutes, until the fish flakes easily.
- Sprinkle with fresh parsley and serve Red Snapper with Creamy Creole Sauce immediately over cooked rice.
Tips & Tricks
- For extra depth, lightly sear the snapper before adding it to the sauce.
- Adjust Creole seasoning and cayenne to control heat.
- Substitute half-and-half for a lighter sauce.
- Ensure constant whisking when adding broth to avoid lumps.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American, Creole
- Difficulty: Easy
- Dietary Notes: Halal-friendly, seafood-based
Notes
Serve with steamed rice, mashed potatoes, or crusty bread. You can also add shrimp to the sauce for a seafood variation.
Nutrition (Approximate per Serving)
- Calories: 350 kcal
- Protein: 32 g
- Carbohydrates: 14 g
- Fat: 18 g
FAQ
Can I use another fish instead of red snapper?
Yes, grouper, cod, or halibut work well with creamy Creole sauce.
Is this recipe spicy?
It’s mildly spicy, but you can reduce or omit cayenne for a milder dish.
Can I make this ahead of time?
The sauce can be prepared ahead, but cook the fish fresh for best texture.
What makes this Creole-style?
The onion, bell pepper, celery base and Creole seasoning define the flavor.
Can I make it dairy-free?
Yes, substitute heavy cream with full-fat coconut milk.
Red Snapper with Creamy Creole Sauce – Ready in 40 minutes
Ingredients
- 4 red snapper fillets 6 ounces each, skin on or off
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ cup green bell pepper chopped
- ½ cup celery chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 tablespoon Creole seasoning or to taste
- 1 teaspoon Worcestershire sauce halal-friendly
- ½ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter optional
- ¼ cup fresh parsley chopped
- Cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery, cooking for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth, followed by heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper.
- Bring the sauce to a gentle simmer, reduce heat to low, and cook for 5–7 minutes until slightly thickened. Season with salt and pepper.
- Stir in butter if using, then gently place the red snapper fillets into the sauce. Cover and cook for 5–7 minutes, until the fish flakes easily.
- Sprinkle with fresh parsley and serve Red Snapper with Creamy Creole Sauce immediately over cooked rice.
Notes
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended due to the cream sauce.
- Reheating: Reheat gently on the stovetop over low heat.
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Conclusion
This Red Snapper with Creamy Creole Sauce delivers restaurant-quality flavor with minimal effort. Creamy, savory, and deeply satisfying, it’s a recipe you’ll come back to whenever you crave comforting Southern-inspired seafood.