Name: Red Snapper with Creamy Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces red snapper fillets (6-ounce each, skin on or off); 1 tablespoon olive oil; 0.5 cup chopped onion; 0.5 cup chopped green bell pepper; 0.5 cup chopped celery; 2 cloves garlic, minced; 0.25 cup all-purpose flour; 1.5 cups chicken broth; 0.5 cup heavy cream; 0.25 cup chopped fresh parsley; 1 tablespoon Creole seasoning (or to taste); 1 teaspoon Worcestershire sauce; 0.5 teaspoon cayenne pepper (optional, for extra heat); Salt and black pepper (to taste); 2 tablespoons butter (for richness, optional); Cooked rice (for serving)

Jump to Recipe

If you’re craving a restaurant-quality dish that bursts with Southern charm and irresistible flavors, Red Snapper with Creamy Creole Sauce is here to steal the spotlight at your dinner table. Imagine perfectly flaky fish smothered in a velvety, lightly spiced sauce with savory vegetables — all done in under 40 minutes! This recipe combines the juiciness of fresh-caught snapper with a rich, warming Creole sauce that will make your kitchen feel like the heart of New Orleans. Fun fact: this beloved sauce originated from French, Spanish, and African influences in Louisiana — it’s a true melting pot of flavors!

What makes this dish special? It’s easy enough for a busy weeknight but impressive enough for guests, thanks to minimal prep and accessible pantry ingredients. If you loved my Creamy Garlic Parmesan Fish, you’ll find the Creole twist in this recipe just as swoon-worthy (with a spicy kick!). Ready to wow your family and treat yourself? Let’s dive in and bring a little Southern comfort to your table — your taste buds will thank you!

What is Red Snapper with Creamy Creole Sauce?

Let’s break down this unforgettable name: Red Snapper with Creamy Creole Sauce. Sounds fancy, right? But what’s in a name? Well, “red snapper” is that dazzling, lean, and mild-flavored fish that often swims its way onto gourmet menus, while “Creole sauce” is code for “big bold flavor meets creamy comfort.” Some folks debate if fish and cream belong together (we say absolutely yes, especially here!). Legend has it that this saucy combo was once whipped up to impress a new love — because as the old saying goes, the way to a man’s (or woman’s!) heart is through their stomach. Don’t you want to be the chef that wins hearts? Give this recipe a try and become the legend of your own kitchen.

Why You’ll Love This

The main highlight? You get beautifully cooked red snapper, flaky and tender, luxuriously covered in a creamy, slightly spicy Creole sauce that’s simply unforgettable. Making it at home means you skip the restaurant prices while getting all that gourmet flavor right in your kitchen. Plus, you choose the freshness of your fish and the quality of your ingredients — hello, savings and peace of mind!

The finishing touch? The triumphant trio of sautéed onion, bell pepper, and celery in the sauce, plus a little cayenne for that signature Louisiana heat. Your kitchen will smell as if you invited your favorite Southern chef over for dinner! This dish is an excellent cousin to my Creole Shrimp and Grits — so if that’s a reader favorite, you’ll adore this fish version, too. Ready for a delicious adventure? Gather your ingredients and let’s get cooking!

How to Make

Quick Overview

Red Snapper with Creamy Creole Sauce is the definition of high-impact flavor with minimal effort. With just a quick sear of the snapper and a few minutes to whip up the creamy, vegetable-packed sauce, you can have dinner on the table in about 35–40 minutes. This dish’s magic is all about the way the mild fish absorbs the smoky, spiced, and creamy sauce for a taste experience that’s both comforting and unexpectedly light. If you’re new to fish or Creole cooking, don’t worry — this recipe is beginner-friendly, requiring only one pan and ingredients you probably have in your kitchen already!

Ingredients

4 (6-ounce) red snapper fillets, skin on or off
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)
Salt and black pepper to taste
2 tablespoons butter (optional, for richness)
Cooked rice, for serving

Step-by-Step

Begin by patting the red snapper fillets dry with a paper towel and seasoning each side with salt, pepper, and a pinch of Creole seasoning.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the snapper fillets. Sear for 2–3 minutes per side until golden and just cooked through (don’t overcook!). Transfer the fillets to a plate and cover loosely with foil.
In the same skillet, add onion, green bell pepper, and celery. Sauté for 4–5 minutes until softened, stirring often.
Stir in the minced garlic and cook for one more minute.
Sprinkle in the flour, stirring constantly for about one minute — this forms the base of your creamy sauce.
Gradually pour in the chicken broth, whisking to prevent any lumps. Let the mixture simmer for 2 minutes until slightly thickened.
Stir in the heavy cream, Creole seasoning, Worcestershire sauce, optional cayenne, and butter if using. Allow the sauce to bubble gently for another 2–3 minutes until creamy and fragrant.
Return the snapper fillets to the pan, nestling them gently into the sauce. Simmer for 2–3 minutes more, spooning sauce over the fish to coat it beautifully.
Finish with chopped parsley for a burst of freshness. Taste and adjust seasoning if needed.
Serve the glazed snapper over a bed of hot cooked rice, spooning generous sauce and veggies on top.

What to Serve Red Snapper with Creamy Creole Sauce With

This saucy snapper deserves some stellar company! Fluffy jasmine or white rice is perfect for soaking up the delicious Creole sauce, but you could also try buttered grits or crusty French bread for a real Southern experience. For greens, a crisp garden salad or garlicky sautéed green beans make a bright, refreshing contrast. Want to keep the Southern vibe going? Serve with a side of sweet corn or okra, and round things off with a cool glass of iced tea or even a citrusy white wine. The result is a perfectly balanced meal that suits any season or occasion!

Top Tips for Perfecting

Use the freshest red snapper you can find, but you can substitute with cod or tilapia if that’s what’s available.
Don’t overcrowd the pan when searing the fish; work in batches if necessary to get that perfect golden crust.
For a lighter sauce, swap half the heavy cream with milk or half-and-half. Love it extra rich? Add both butter and heavy cream!
Taste the sauce before adding fish back and adjust the spice level to your preference.
Avoid overcooking the snapper — it should be just opaque in the center for the juiciest texture.

Storing and Reheating Tips

Store any leftover snapper and sauce in an airtight container in the refrigerator for up to two days. When you’re ready to reheat, gently warm the fish and sauce in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving the fish for too long, as it may dry out. Want to freeze? The sauce freezes well for up to one month, but for the best texture, make the fish fresh each time. Enjoy leftovers stirred into creamy pasta for another easy meal!

FAQs

How spicy is the Creole sauce?
The spice level is moderate thanks to the Creole seasoning and optional cayenne pepper. Adjust to your taste — skip the cayenne for mild or add extra for heat-lovers!

Can I use a different fish instead of red snapper?
Absolutely! Cod, halibut, or tilapia work well. Just be sure to adjust cooking time based on the fillet thickness.

Is this dish gluten-free?
Not by default, as it uses all-purpose flour for the sauce. For a gluten-free version, substitute with your favorite gluten-free flour blend.

Do I need to remove the fish skin?
That’s up to you! Cooking with skin on adds flavor and helps keep the fillet together. If preferred, ask your fishmonger to remove it before cooking.

Can I make the sauce ahead of time?
Yes! You can prepare the sauce up to a day ahead and store it in the refrigerator. Reheat gently and add the cooked fish just before serving.

Conclusion

Red Snapper with Creamy Creole Sauce is destined to become a new favorite in your home, thanks to its spectacular flavors, easy preparation, and versatility as a weeknight meal or a special treat. The creamy Creole sauce brings southern flair and depth, perfectly complementing tender snapper fillets. Paired with simple sides, this dish brings restaurant-quality magic right to your kitchen. Give it a try, share with family and friends, and don’t forget to explore other great recipes on the blog for more culinary adventures. Enjoy every delicious bite!