There’s something irresistibly bold and comforting about Creamy Creole Red Snapper.
Tender, flaky fish meets a velvety Creole-style sauce full of spices, peppers, and cream — a true Southern classic that’s rich, satisfying, and layered with flavor.
This one-pan dish feels like a restaurant-quality meal but is surprisingly simple to make at home.
It’s ideal for special dinners or a cozy weekend treat.
Why You’ll Love This Recipe
This red snapper recipe is a perfect balance of spicy, creamy, and savory flavors.
It combines fresh seafood with a rich, tomato-based Creole sauce infused with garlic, bell peppers, and aromatic spices.
You can make it in under 40 minutes using simple ingredients you likely already have.
It pairs beautifully with rice, pasta, or crusty bread for soaking up every drop of sauce.
What You’ll Need (Ingredient Highlights)
Red snapper fillets – firm, mild, and flaky, perfect for soaking up creamy Creole flavors.
Olive oil – for searing the fish to a golden, crisp crust.
Onion, bell pepper, and garlic – the essential “Holy Trinity” of Creole cooking.
Diced tomatoes and tomato paste – create a rich, savory sauce base.
Creole seasoning, paprika, and cayenne – infuse the sauce with a signature Louisiana kick.
Heavy cream – balances the spices and makes the sauce luscious and smooth.
Broth – keeps the sauce light while adding depth.
Lemon juice and parsley – add a fresh, bright finish to the creamy sauce.
Pro Tips Before You Start
Pat the fish dry before seasoning for a better sear.
Don’t overcook the red snapper — it should flake easily but stay moist.
Use smoked paprika for a subtle smoky note that complements the seafood.
Let the sauce simmer gently after adding cream — avoid boiling to prevent curdling.
Add the lemon juice at the end to preserve its freshness.
How to Make Creamy Creole Red Snapper
Step 1 – Season the fish
Pat red snapper fillets dry with paper towels.
Season both sides with salt, black pepper, and half the Creole seasoning.
Step 2 – Sear the fish
Heat olive oil in a large skillet over medium-high heat.
Add the fish and cook for 3–4 minutes per side until golden and cooked through.
Transfer to a plate and set aside.
Step 3 – Sauté the vegetables
In the same skillet, add onion and bell pepper.
Cook for 3–4 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Step 4 – Build the sauce
Add diced tomatoes, tomato paste, remaining Creole seasoning, smoked paprika, and cayenne pepper.
Stir and cook for 3–5 minutes to blend the flavors.
Step 5 – Add broth and simmer
Pour in chicken or fish broth, scraping up any browned bits from the bottom of the pan.
Simmer for 2–3 minutes.
Step 6 – Make it creamy
Reduce heat to low and stir in heavy cream.
Let the sauce simmer gently for about 5 minutes until slightly thickened.
Step 7 – Finish the sauce
Add lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Step 8 – Return the fish
Place the seared red snapper back into the pan.
Spoon sauce over each fillet and let it heat through for 1–2 minutes.
Step 9 – Serve and enjoy
Serve the creamy Creole red snapper hot over cooked white rice.
Garnish with extra parsley and a squeeze of lemon. Enjoy every flavorful bite!
What to Serve It With
White or jasmine rice to soak up the sauce.
Garlic mashed potatoes or buttered noodles.
Steamed broccoli or sautéed green beans for balance.
A slice of warm, crusty French bread.
A light side salad with lemon vinaigrette for freshness.
Variations / Substitutions
Use cod, halibut, or tilapia instead of red snapper.
Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version.
Add shrimp or scallops for extra seafood flavor.
Toss in spinach or kale to sneak in some greens.
Adjust spice level — mild for family-friendly or bold for spice lovers.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently over low heat; don’t boil or the cream may separate.
Freeze only if using full-fat cream (to prevent texture change).
Thaw overnight in the fridge and reheat slowly.
Serve leftovers over pasta or toast for a new twist.
FAQs
Can I use frozen red snapper?
Yes, just thaw it completely and pat dry before cooking.
Is this dish spicy?
It’s mildly spicy, but you can adjust the cayenne to your preference.
Can I use other types of fish?
Absolutely — cod, grouper, or mahi-mahi also work well.
What can I substitute for heavy cream?
Half-and-half, Greek yogurt, or coconut cream are good options.
Can I make it ahead of time?
Yes, you can prepare the sauce in advance and add the fish just before serving.
What’s the best rice to serve with this?
Long-grain white rice or jasmine rice are perfect.
Can I make this without tomato paste?
Yes, just use a bit more diced tomato for a lighter sauce.
Can I bake instead of sear the fish?
Yes, bake at 400°F for 10–12 minutes and add to the sauce afterward.
What wine pairs best with this dish?
A crisp white like Sauvignon Blanc or Chardonnay complements it beautifully.
Can I add vegetables to the sauce?
Definitely — okra, zucchini, or spinach work great.
Final Thoughts
This Creamy Creole Red Snapper is a stunning dish that delivers the best of Louisiana-style comfort cooking.
It’s creamy, spicy, and full of personality — perfect for both everyday dinners and special occasions.
With its golden seared fish and velvety Creole sauce, it’s sure to become one of your go-to seafood recipes.
