🔥 Red Snapper with Creamy Creole Sauce

Bring the flavor of the Gulf Coast right into your kitchen with this flaky, pan-seared red snapper smothered in a smooth, spicy Creole cream sauce. This Southern classic is rich, comforting, and bold — perfect for a weeknight dinner or impressing guests with your seafood skills.

✅ Ingredients

2 red snapper fillets (skin on, about 6 oz each)
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
1/2 cup chopped yellow onion
1/3 cup chopped green bell pepper
2 garlic cloves, minced
1/2 tsp smoked paprika
1/4 tsp cayenne (optional for heat)
1/3 cup heavy cream
1/4 cup chicken broth
1 tsp Creole seasoning (like Tony’s or homemade)
Fresh chopped parsley or green onion for garnish

👨‍🍳 Instructions

• Season the red snapper fillets with salt, pepper, and a pinch of Creole seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Place the snapper skin-side down and sear for 3–4 minutes until the skin is crisp. Flip and cook for another 2 minutes. Remove and set aside.
• In the same skillet, sauté onion, bell pepper, and garlic for 2–3 minutes until softened.
• Stir in paprika, cayenne, and Creole seasoning. Add chicken broth and bring to a simmer.
• Lower the heat and stir in the heavy cream. Let it simmer for 2–3 minutes until slightly thickened.
• Return the snapper to the pan and spoon sauce over the top. Cook 1 more minute to blend flavors.
• Serve hot, garnished with parsley or green onions. Pairs perfectly with rice or mashed potatoes.

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