Introduction

Best Red Snapper with Creamy Creole Sauce is bold, elegant, and deeply flavorful—pairing tender, flaky red snapper with a rich, spice-kissed cream sauce inspired by classic Creole cooking. The mild sweetness of the fish balances perfectly with the smoky, savory heat of the sauce, creating a restaurant-quality dish that feels special yet approachable. Ideal for weeknight dinners or entertaining, this recipe delivers big Southern flavor with refined presentation.

Why you’ll love this recipe

Flaky, delicate fish with bold sauce
Creamy Creole flavor without overpowering heat
Ready in under 30 minutes
Perfect for date nights or guests
Pairs beautifully with rice or vegetables

Ingredients (serves 4)

Red Snapper

4 red snapper fillets (5–6 oz each), skin on or off
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika

Creamy Creole Sauce

2 tbsp unsalted butter
½ cup onion, finely diced
¼ cup bell pepper, finely diced
¼ cup celery, finely diced
2 cloves garlic, minced
1½ tsp Creole seasoning (adjust to taste)
½ tsp smoked paprika
½ cup chicken or seafood broth
¾ cup heavy cream
1 tsp lemon juice
Optional garnish: chopped parsley or green onions

Essential Tools and Equipment

Large skillet
Spatula or fish turner
Knife + cutting board
Measuring cups and spoons

Step-by-step process (detailed)

1. Season the fish

Pat red snapper fillets dry with paper towels. Season evenly on both sides with salt, black pepper, and paprika. Drying the fish ensures a good sear.

2. Sear the snapper

Heat olive oil in a large skillet over medium-high heat. Add snapper fillets skin-side down if applicable. Cook 3–4 minutes per side, until golden and just cooked through. Remove fish from the skillet and set aside, tented loosely with foil.

3. Build the Creole base

Reduce the heat to medium. Add butter to the same skillet. Once melted, add onion, bell pepper, and celery. Cook 4–5 minutes, stirring often, until softened and fragrant.

4. Add garlic and spices

Stir in garlic, Creole seasoning, and smoked paprika. Cook 30 seconds until aromatic, being careful not to burn the garlic.

5. Deglaze and simmer

Pour in broth, scraping up browned bits from the pan. Simmer 2–3 minutes until slightly reduced and concentrated in flavor.

6. Finish the creamy sauce

Lower the heat to medium-low and stir in heavy cream. Simmer gently 3–5 minutes, until the sauce thickens enough to coat the back of a spoon. Stir in lemon juice and adjust seasoning if needed.

7. Return fish to the pan

Nestle the snapper fillets back into the sauce. Spoon sauce over the fish and warm gently 1–2 minutes. Avoid boiling to keep the fish tender.

8. Serve

Remove from heat and garnish with parsley or green onions. Serve immediately.

Mistakes to avoid

Overcooking the snapper — dry texture
High heat after adding cream — the sauce can split
Too much Creole seasoning — overwhelms fish
Skipping deglazing — less depth of flavor
Moving fish too early — prevents proper sear

Variations of Best Red Snapper with Creamy Creole Sauce

Spicy Creole — add cayenne or hot sauce
Lighter Sauce — use half-and-half instead of cream
Shrimp Addition — add sautéed shrimp to the sauce
Blackened Snapper — Use blackening seasoning on the fish
Herb Finish — add fresh thyme or basil

Tips for storage & make-ahead

Best enjoyed fresh
Refrigerate leftovers up to 2 days
Reheat gently over low heat
Sauce can be made ahead and reheated separately

Frequently Asked Questions

Can I use another fish?
Yes. Grouper, cod, or halibut work well.

Is Creole seasoning very spicy?
It’s flavorful with mild heat—adjust to taste.

What should I serve this with?
Rice, mashed potatoes, grits, or roasted vegetables.

Can I make it dairy-free?
Use coconut cream for a different but tasty variation.

Conclusion

The Best Red Snapper with Creamy Creole Sauce combines tender seafood with bold Southern flavors in a dish that feels indulgent yet balanced. With a silky sauce, perfectly cooked fish, and straightforward steps, this recipe delivers restaurant-quality results right from your kitchen—ideal for both everyday meals and special occasions.