A flavorful Red Snapper recipe featuring perfectly seared fish fillets topped with a rich, creamy Creole sauce made from fresh vegetables and traditional Creole spices. This dish combines pan-searing and baking for tender, juicy fish paired with a vibrant, spicy sauce that captures the essence of Creole cuisine.
Total Time:40 minutes
Yield:2 servings
Ingredients
Fish Ingredients
2 fresh Red Snapper fillets
2 tablespoons olive oil
1 tablespoon butter
Salt to taste
1 teaspoon freshly ground black pepper
1 tablespoon Creole seasoning blend
1 teaspoon smoked paprika
Creole Sauce Ingredients
½ cup heavy cream
⅓ cup chicken broth
1 tablespoon tomato paste
2 tablespoons fresh parsley, finely chopped
¼ cup bell peppers, chopped
¼ cup onions, diced
¼ cup ripe tomatoes, diced (optional)
A pinch of cayenne pepper
1 teaspoon Creole seasoning
Instructions
Prepare the Fish: Combine salt, black pepper, Creole seasoning, and smoked paprika in a small bowl. Rinse the Red Snapper fillets thoroughly and pat dry with paper towels. Season both sides of the fish evenly with the spice mixture.
Sear the Fish: Heat olive oil in a sauté pan over medium-high heat until hot. Add the seasoned fish fillets and sear for about 3 minutes on each side until golden brown.
Bake the Fish: Transfer the seared fish to a baking pan and place it in a preheated oven at 350°F. Bake for about 15 minutes or until the internal temperature of the fish reaches 130°F, ensuring it is cooked through but still moist.
Make the Creole Sauce: In the same sauté pan used for searing the fish (retain the flavorful browned bits), melt the butter over medium heat. Add the diced onions, chopped bell peppers, and tomatoes (if using). Sauté for 5 minutes until the vegetables are softened.
Finish the Sauce: Stir in the tomato paste and heavy cream, mixing constantly until combined. If the sauce is too thick, add chicken broth to reach desired consistency. Add cayenne pepper and Creole seasoning, then simmer on low heat for 5 minutes to develop flavor.
Serve: Pour the Creole sauce over the baked Red Snapper fillets and garnish with freshly chopped parsley before serving.
Notes
To ensure even cooking, use a meat thermometer to check that the fish reaches 130°F internally.
If you prefer a spicier sauce, increase the cayenne pepper slightly, but add gradually to taste.
Fresh tomatoes in the sauce are optional but add a nice brightness and texture.
This recipe works well with other firm white fish if Red Snapper is unavailable.
Serve with rice or crusty bread to soak up the delicious Creole sauce.
