Looking to impress your family or dinner guests with a meal that combines the elegance of seafood with the rich, spicy heart of Creole cooking? This Red Snapper with Creamy Creole Sauce is just the ticket. Brimming with bold flavors, aromatic vegetables, and a silky sauce seasoned with Creole spice, this recipe is a mouthwatering tribute to Southern cuisine.

Red snapper is a firm, mild fish that stands up beautifully to bold seasoning. Pair it with a roux-based sauce featuring the “holy trinity” of Cajun cooking—onion, bell pepper, and celery—and you’ve got a dish worthy of any special occasion or hearty weeknight dinner.

Who Will Love This Recipe?

This dish is ideal for:

• Seafood lovers looking for a rich, flavorful way to enjoy fish.

• Home chefs who want to master a classic Southern-style sauce.

• Entertainers in search of an elegant yet comforting dish to serve at dinner parties.

• Anyone who enjoys Creole and Cajun flavors, creamy sauces, and a bit of spice.

Whether you’re from the South or just crave its vibrant cuisine, this dish will transport your taste buds straight to Louisiana.

Ingredients for Red Snapper with Creamy Creole Sauce

• 🐟 4 (6-ounce) red snapper fillets – skin on or off, depending on preference

• 🫒 1 tablespoon olive oil

• 🧅 1/2 cup chopped onion

• 🫑 1/2 cup chopped green bell pepper

• 🌿 1/2 cup chopped celery

• 🧄 2 cloves garlic, minced

• 🌾 1/4 cup all-purpose flour

• 🍗 1 1/2 cups chicken broth

• 🥛 1/2 cup heavy cream

• 🌿 1/4 cup chopped fresh parsley

• 🌶️ 1 tablespoon Creole seasoning (or to taste)

• 🧂 1 teaspoon Worcestershire sauce

• 🌶️ 1/2 teaspoon cayenne pepper (optional, for extra heat)

• 🧈 2 tablespoons butter (optional, for added richness)

• 🧂 Salt and black pepper, to taste

• 🍚 Cooked rice, for serving

Kitchen Equipment You’ll Need

• Large skillet or sauté pan with lid

• Wooden spoon or silicone spatula

• Sharp knife and cutting board

• Measuring cups and spoons

• Whisk

• Serving plates and rice cooker or saucepan for rice

Step-by-Step Instructions

Step 1: Sauté the Holy Trinity

In a large skillet, heat olive oil over medium heat. Add chopped onion, green bell pepper, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic.

Step 2: Make the Roux

Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes. You’re looking for a light golden color, which means the flour is cooked and ready to thicken the sauce.

Step 3: Add Liquids and Seasoning

Slowly whisk in the chicken broth, making sure to prevent any lumps. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using. Bring to a light simmer, then reduce the heat and allow the sauce to bubble gently for about 5-7 minutes until slightly thickened. Season with salt and pepper to taste.

Step 4: Cook the Snapper

If using, stir in the butter for a richer sauce. Nestle the red snapper fillets into the sauce in a single layer. Cover the pan and let the fish gently poach in the sauce for 5-7 minutes, or until it flakes easily with a fork.

Step 5: Garnish and Serve

Stir in chopped fresh parsley for a burst of color and freshness. Serve immediately over a bed of hot cooked rice.

Tips and Tricks for Success

• Choose fresh snapper: Look for firm, moist fillets with a mild scent. If red snapper isn’t available, try grouper, cod, or halibut.

• Creole seasoning tip: If you don’t have pre-made Creole seasoning, you can make your own using paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne.

• Control the heat: Cayenne pepper adds a spicy kick—feel free to reduce or omit it if you prefer a milder dish.

• Avoid overcooking the fish: Check the fillets after 5 minutes. If they flake easily, they’re ready.

• Cream substitution: For a lighter version, you can substitute half-and-half or evaporated milk.

Storage & Leftovers

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat gently: Warm in a skillet over low heat or in the microwave in short intervals. Avoid high heat to keep the fish from drying out.

• Freezing: This dish is best fresh, but the sauce alone can be frozen separately. Thaw overnight and reheat gently.

Suggested Pairings

Side Dishes

• Steamed or buttered rice (white, jasmine, or brown)

• Cornbread or French bread to soak up the sauce

• Sautéed greens like collard greens or spinach

• Grilled okra or roasted vegetables

Drinks

• A glass of chilled white wine such as Sauvignon Blanc or Chardonnay

• Iced tea with lemon

• A cold Pilsner or light lager for casual meals

Frequently Asked Questions

Q: Can I use frozen red snapper?
A: Yes, just make sure it’s fully thawed and patted dry before cooking to prevent excess moisture in the sauce.

Q: Is Creole seasoning spicy?
A: Creole seasoning is flavorful and mildly spicy, but not overwhelming. Adjust to your heat preference.

Q: Can I make the sauce in advance?
A: Absolutely! The sauce can be made a day ahead. Reheat and add the fish just before serving.

Q: What’s the difference between Creole and Cajun seasoning?
A: Creole blends often include more herbs (like oregano and basil), while Cajun tends to focus more on heat and spices.

Q: Can I make this dairy-free?
A: Yes, use a dairy-free cream substitute and omit the butter. The flavor will change slightly but still be delicious.

Let’s Bring the Bayou to Your Kitchen

Red Snapper with Creamy Creole Sauce is the kind of dish that fills the kitchen with irresistible aromas and your heart with comfort. It’s bold, satisfying, and deeply rooted in the soulful traditions of Southern cooking. Whether it’s your first time making Creole food or you’re a seasoned pro, this recipe is sure to be a new favorite.

If you try this recipe, share it with your friends, post a photo, and tag it with #CreoleSnapper. And don’t forget to subscribe to the blog for more delicious recipes straight from the heart of the kitchen. Happy cooking! 🍽️🐟🔥