Pan-Seared Red Snapper with Rich and Spicy Creole Cream Sauce

by

Red Snapper with Creamy Creole Sauce is a delightful dish that combines the delicate flavors of pan-seared red snapper with a rich, spicy, and creamy sauce. The Creole sauce, with its smoky paprika, bold Creole seasoning, and tangy Dijon mustard, complements the tender fish perfectly. The sauce adds depth and a bit of heat without overpowering the fish, making every bite a perfect balance of flavor and texture.

  1. Ingredients:
    • 4 red snapper fillets, skin on
    • 2 tablespoons olive oil
    • Salt and black pepper to taste
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon fresh lemon juice
    • For the creamy Creole sauce:
      • 1 tablespoon unsalted butter
      • 1 small onion, finely chopped
      • 2 cloves garlic, minced
      • 1/2 bell pepper, chopped
      • 1/2 cup heavy cream
      • 1/4 cup chicken broth (or white wine)
      • 1 teaspoon Creole seasoning
      • 1/2 teaspoon smoked paprika
      • 1 tablespoon Dijon mustard
      • 2 teaspoons fresh parsley, chopped (for garnish)
      • Fresh lemon wedges (for garnish)

Directions:

  1. Prepare the red snapper fillets: Pat the red snapper fillets dry with paper towels. Season both sides of the fish with salt, pepper, and Cajun seasoning. Drizzle the fillets with fresh lemon juice and set aside to marinate for a few minutes.
  2. Pan-sear the fish: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the snapper fillets, skin side down. Cook for 3-4 minutes on each side, until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.
  3. Make the Creole sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion, garlic, and bell pepper, and sauté for 2-3 minutes until softened.
  4. Add the heavy cream, chicken broth (or white wine), Creole seasoning, smoked paprika, and Dijon mustard to the skillet. Stir well to combine and bring the mixture to a simmer. Cook for 4-5 minutes, until the sauce thickens and becomes creamy.
  5. Finish the dish: Return the seared red snapper fillets to the skillet, spooning the sauce over the fish. Let it simmer for another 2-3 minutes to heat the fish through and allow the flavors to meld.
  6. Serve: Plate the snapper fillets and spoon the creamy Creole sauce over the top. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 4 servings

#redsnapper #creolesauce #seafooddinner #pansearedfish #creamycreolesauce #southerncooking #fishrecipe #spicycremesauce #grilledsnapper #seafoodlover #comfortfood #seafoodrecipes #easydinnerideas #creamyfishdishes #spicyfood #quickdinner #fishandcream #cajunflavors

Leave a Comment