Go Back
–+ servings
Red Snapper served with a rich creamy Creole sauce, garnished and plated.
Print Recipe
No ratings yet

Red Snapper with Creamy Creole Sauce

A restaurant-quality dish featuring flaky red snapper smothered in a creamy, spiced Creole sauce with savory vegetables.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Southern
Keyword: Easy, Quick
Servings: 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl

Ingredients

Fish

  • 4 pieces red snapper fillets 6-ounce each, skin on or off

Vegetables

  • 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

Sauce Base

  • 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

Seasoning

  • Salt and black pepper to taste

Optional

  • 2 tablespoons butter for richness, optional

Serving Suggestion

  • Cooked rice for serving

Instructions

  • Pat the red snapper fillets dry with a paper towel and season 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. 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 to form the base of your creamy sauce.
  • Gradually pour in the chicken broth, whisking to prevent 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat.