Red Snapper with Creamy Creole Sauce – Bold, Buttery & Southern-Inspired

This Red Snapper with Creamy Creole Sauce is a celebration of Gulf Coast flavor—tender fish simmered in a velvety sauce packed with bell pepper, celery, garlic, and Creole spices. Served over rice, it’s a restaurant-worthy dish that’s surprisingly easy to make at home.

Introduction: A Southern Classic with a Gourmet Twist

If you’ve ever tasted the soulful, spicy magic of Creole cooking, you know it’s all about bold flavors and comforting textures. This Red Snapper with Creamy Creole Sauce brings that magic to your kitchen with a dish that’s equal parts elegant and hearty.

Red snapper is a mild, flaky fish that pairs beautifully with the rich, aromatic sauce made from sautéed vegetables, garlic, chicken broth, and cream. The Creole seasoning adds a kick of spice and depth, while a touch of Worcestershire and cayenne pepper round out the flavor profile. It’s the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner.

Ingredients Breakdown

Let’s take a closer look at what makes this dish so flavorful and satisfying:

For the Fish:

• Red snapper fillets (4, 6 oz each)
  Skin-on or skinless—both work. Snapper is firm, flaky, and holds up well in sauce.
• Olive oil (1 tbsp)
  Used to sauté the vegetables and build the base of the sauce.

For the Sauce Base:

• Onion (½ cup, chopped)
  Adds sweetness and depth.
• Green bell pepper (½ cup, chopped)
  Classic in Creole cooking—adds color and mild bitterness.
• Celery (½ cup, chopped)
  Earthy and aromatic—completes the “holy trinity” of Cajun/Creole cuisine.
• Garlic (2 cloves, minced)
  Adds warmth and punch.

For the Roux & Liquids:

• All-purpose flour (¼ cup)
  Creates a roux to thicken the sauce.
• Chicken broth (1½ cups)
  Adds savory depth and balances the richness of the cream.
• Heavy cream (½ cup)
  Makes the sauce velvety and luxurious.

For the Flavor Boost:

• Creole seasoning (1 tbsp, or to taste)
  A blend of paprika, garlic, onion, herbs, and spices—adds bold flavor.
• Worcestershire sauce (1 tsp)
  Adds umami and complexity.
• Cayenne pepper (½ tsp, optional)
  For those who like a little heat.
• Salt and black pepper (to taste)
  Essential for balance.
• Butter (2 tbsp, optional)
  Stirred in for extra richness and gloss.
• Fresh parsley (¼ cup, chopped)
  Brightens the dish and adds a fresh finish.

For Serving:

• Cooked rice
  White rice, jasmine, or even dirty rice—perfect for soaking up the sauce.

Optional: Serve with lemon wedges or crusty bread for extra flair.

Equipment Needed

• Large skillet or sauté pan
• Cutting board and knife
• Measuring cups and spoons
• Whisk
• Spatula or wooden spoon
• Rice cooker or pot
• Serving plates

Step-by-Step Instructions

Step 1: Prepare the Sauce Base

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add:

• ½ cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped celery

Sauté for 5–7 minutes, until vegetables are softened and fragrant.

Add 2 cloves minced garlic and cook for 1 more minute.

Step 2: Make the Roux

Sprinkle ¼ cup flour over the vegetables.

Cook, stirring constantly, for 1–2 minutes, until the flour is lightly browned and forms a paste.

This roux will help thicken the sauce and add a nutty flavor.

Step 3: Add the Liquids

Gradually whisk in 1½ cups chicken broth, stirring to avoid lumps.

Add:

• ½ cup heavy cream
• 1 tbsp Creole seasoning
• 1 tsp Worcestershire sauce
• ½ tsp cayenne pepper (optional)

Bring to a gentle simmer, then reduce heat to low.

Let the sauce simmer for 5–7 minutes, until slightly thickened.

Season with salt and black pepper to taste.

Tip: If using butter, stir in 2 tbsp now for extra richness.

Step 4: Cook the Fish

Gently place the red snapper fillets into the sauce.

Cover the skillet and cook for 5–7 minutes, or until:

• Fish is opaque
• Flakes easily with a fork

Cooking time may vary depending on the thickness of the fillets.

Tip: Spoon sauce over the fillets as they cook to keep them moist and flavorful.

Step 5: Finish & Serve

Stir in ¼ cup chopped fresh parsley for brightness.

Serve the snapper immediately over a bed of cooked rice, spooning extra sauce on top.

Garnish with parsley or lemon wedges if desired.

Serving Suggestions

Perfect for:

• Date night dinners
• Holiday meals
• Southern-inspired dinner parties
• Weeknight indulgence

Pair with:

• Garlic green beans or sautéed spinach
• Cornbread or crusty baguette
• A glass of chilled white wine or iced tea

Presentation Tip: Serve in shallow bowls with a sprinkle of parsley and a drizzle of sauce for a restaurant-style finish.

Variations to Try

Want to make it your own? Try these delicious twists:

Creole Shrimp

Swap snapper for peeled shrimp—cook in the sauce for 3–4 minutes.

Cajun Catfish

Use catfish fillets and add smoked paprika for a deeper flavor.

Vegetarian Version

Use sautéed mushrooms or tofu and vegetable broth.

Tomato Twist

Add ½ cup diced tomatoes for a tangy variation.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare the sauce up to 1 day in advance. Reheat and add fish just before serving.
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop—avoid microwaving fish to preserve texture.
• Freeze: Freeze sauce separately for up to 1 month. Add fresh fish when ready to serve.

Tip: Store rice separately to prevent sogginess.

Nutrition Notes (Per Serving, ~1 of 4)

• Calories: ~420
• Protein: ~35g
• Carbohydrates: ~18g
• Fat: ~24g
• Sugar: ~3g
• Sodium: ~680mg
• Fiber: ~1g

This dish is:

• Creamy and bold
• Comforting and refined
• Perfectly portioned
• Great for sharing

Final Thoughts

This Red Snapper with Creamy Creole Sauce is more than just a meal—it’s a celebration of Southern flavor, seafood elegance, and the joy of cooking something truly special. Whether you’re serving it for guests or treating yourself, it’s a dish that delivers every time.