Red Snapper with Creamy Creole Sauce

This Red Snapper with Creamy Creole Sauce is a stunning seafood dish that pairs the mild, flaky texture of snapper with a rich and flavorful Southern-inspired sauce. The result is a restaurant-quality meal that I can make right at home in under 40 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s packed with bold, warming spices and creamy richness without being too heavy. The snapper bakes to tender perfection, while the sauce layers in vibrant flavor from tomatoes, garlic, peppers, and Creole seasonings. It’s elegant enough for entertaining but simple enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 red snapper fillets

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

For the Creamy Creole Sauce:

• 2 tbsp butter

• 1 small onion, finely chopped

• 1 bell pepper, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 cup heavy cream

• 1 tsp Creole seasoning

• ½ tsp smoked paprika

• ½ tsp thyme

• ¼ tsp cayenne pepper (optional)

• ¼ tsp salt

• ¼ tsp black pepper

• 2 tbsp chopped fresh parsley

Directions

1. I preheat my oven to 375 °F (190 °C).

2. I season the snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.

3. In a large oven-safe skillet, I heat the olive oil over medium-high heat and sear the fillets for 2–3 minutes on each side, until golden.

4. I transfer the skillet to the oven and bake the fish for 10–12 minutes, or until it flakes easily with a fork.

While the fish bakes:

5. In another skillet, I melt the butter over medium heat. I add the chopped onion and bell pepper and sauté them for about 5 minutes until softened.

6. I stir in the garlic and cook for one more minute until it smells fragrant.

7. I add the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if I want a kick), salt, and pepper. I bring it to a simmer and let it cook for 5–7 minutes until it thickens slightly.

8. I take the sauce off the heat and stir in the fresh parsley.

9. I plate the baked red snapper and spoon the creamy Creole sauce generously on top before serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 20 minutes to cook, so I have everything ready in roughly 35 minutes. Each serving comes in at around 460 calories.

Variations

Sometimes I swap red snapper for another firm white fish like grouper or cod. I’ve also tried adding shrimp to the sauce for extra seafood flavor. For a smoky depth, I sometimes stir in a spoonful of tomato paste or a splash of white wine.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the fish and sauce together on the stove over low heat, adding a splash of cream if the sauce has thickened too much.

FAQs

1. Can I use frozen red snapper?

Yes, I just make sure it’s fully thawed and patted dry before seasoning and cooking to avoid extra moisture.

2. Is Creole seasoning the same as Cajun?

Not quite. Creole seasoning tends to have more herbs, while Cajun is heavier on the spice. I prefer Creole for a more balanced flavor in this sauce.

3. Can I make the sauce ahead of time?

Definitely. I make the sauce a day ahead and store it in the fridge. When I’m ready, I reheat it while the fish bakes.

4. What should I serve with this dish?

I like pairing it with white rice, grits, or mashed potatoes to soak up the creamy sauce. A green vegetable or salad rounds it out nicely.

5. How do I know when the snapper is done?

The fillets should flake easily with a fork and be opaque in the center. I usually test the thickest part of the fillet.

Conclusion

This Red Snapper with Creamy Creole Sauce is one of my favorite ways to enjoy seafood with a Southern flair. It’s bold, creamy, and full of texture, making it a standout dish that always impresses—whether I’m cooking for myself or for company.