Name: Red Snapper with Creamy Creole Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 4 red snapper fillets (about 6 oz each); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 small onion, finely chopped; 1/2 cup green bell pepper, diced; 2 cloves garlic, minced; 1/2 teaspoon Cajun seasoning; 1/4 teaspoon cayenne pepper; 1 cup heavy cream; 1/2 cup diced tomatoes (canned or fresh); 2 tablespoons fresh parsley, chopped; Lemon wedges for serving

Let Me Tell You About My Red Snapper with Creamy Creole Sauce…

So this one takes me right back to my auntie’s rickety old kitchen in Louisiana – picture lots of laughter, music somewhere in the background, and someone (usually me) getting flour everywhere. The first time I tried to make this, I forgot the paprika. Still tasted good, though. It’s honestly one of those dishes I go back to when I want to impress, or (let’s be real) when I just want to eat something special but only have half a brain cell left after work. My cousin once said the sauce is so good you’ll want to bathe in it, but I can’t officially endorse that. Anyway, here’s how I do it!

Why You’ll Love This (Or At Least Fall Slightly in Like)

I make this when I want my family to think I spent all day cooking (I didn’t). My kids go nuts for the sauce, and my partner swears the snapper tastes better than what we got at that fancy place downtown (which is debatable, but I’ll take it). Plus, I keep finding small changes every time I make it—like, last time I accidentally dumped in a few too many chili flakes, and now… I kind of prefer it that way. Also: it’s a neat way to sneak veggies into the sauce. Win win. Oh! And I totally get not loving the fishy-ness of some seafood. Snapper’s not all that heavy-tasting; the sauce helps, too.

What You’ll Need (With a Few Swaps, Just in Case)

4 red snapper fillets (about 150g each)—honestly, sometimes I use tilapia or cod if snapper’s getting pricey. It’s fine, just don’t tell my uncle.
Salt and pepper (lots—my gran would say, “be bold or go home”)
1 tbsp Cajun or Creole seasoning—Tony Chachere’s is classic, but I’ve made my own too if I’m trying to be fancy
2 tbsp olive oil (or butter—less healthy, more yum)
1 small onion, chopped (red or yellow, whichever’s lonely in your pantry)
3 garlic cloves, minced (okay, sometimes I cheat and use that pre-minced jar stuff—no shame)
1 small red bell pepper, diced (I’ve tossed in green before. Didn’t look as pretty, still tasted good!)
1 celery stalk, chopped real small
1/2 cup heavy cream (but half-n-half works in a pinch, it just won’t be as thick)
1/2 cup canned diced tomatoes, drained a bit
1 tbsp tomato paste (I’ve scraped out that old tube more times than I’d admit)
1/2 tsp smoked paprika (or sweet, if that’s what you’ve got—I’ve totally forgotten it before and survived)
Chopped fresh parsley or green onions, for finishing (or skip if you’re feeling lazy after dishes)

Alright, Let’s Get Cooking!

Pat your snapper fillets really dry. I mean it—this is one place not to get lazy! Sprinkle them generously with salt, pepper, and that Creole/Cajun seasoning. Sometimes I stand there fussing over whether it’s enough, but really, just go for it.
Grab a big skillet (I use cast-iron ’cause that’s what my aunt did, but nonstick totally works). Heat up one tablespoon oil or butter over medium-high. Lay those fillets in skin side down—don’t overcrowd ’em!
Sear snapper until it’s cooked about three-quarters through, about 3 minutes for thin fillets. Flip and finish cooking another minute or so. They should flake easily. Remove to a plate. (Tip: If they stick, just give ’em another 30 seconds, they’ll loosen.)
Turn the heat down to medium and add a bit more oil if the pan looks sad. Toss in onions, bell pepper, and celery. Stir sauté until they’re soft and smelling great—takes about 5 minutes if you don’t get too chatty and forget to stir.
Stir in garlic and paprika, cook for a minute or until you get that deep whiff of garlicky goodness.
Add tomatoes and tomato paste, then stir in the cream. Now let the magic happen—let it simmer up a bit so the flavors get friendly. Sometimes it looks a bit split at first. Don’t panic; just keep stirring! I steal a little taste at this point (don’t double-dip, my mum’s voice in my head…)
Let sauce thicken for about 5 minutes. Don’t wander off to check Instagram (been there, sauce scorched a little), just watch it until it’s creamy and coats a spoon.
Gently slide snapper fillets back in, spoon sauce over. Let everything heat together for like 2 minutes. Sprinkle with parsley or green onions or nothing. That’s it!

Notes from the Real World (aka My Kitchen Table)

Actually, I find it works better if you don’t overcook the fish. Once I tried to “just be sure” and left it in too long—came out a bit rubbery. Oops.
Sometimes my sauce gets too thick, so I splash in a bit of milk or water (or, on one occasion, white wine—made it super tasty, not gonna lie)
If you like heat, toss in more cayenne. If you regret it, add more cream. There’s always a fix, trust me.

Variations I’ve Tried (Plus One Flop)

I swapped red snapper for shrimp once—highly recommend, though they cook even quicker, so watch out.
For a dairy-free thing, coconut cream is pretty nice! Different vibe, but still tasty.
One time I tried this with smoked sausage in the sauce. Not… my favorite. Too heavy, but maybe that’s just me.

Do You Really Need Special Equipment?

A sturdy skillet is handy, but honestly, your best frying pan will do the trick. Once I tried to use a baking dish, thinking it would be “easier” for cleanup—didn’t quite get the sear, but the sauce was still dreamy.

How to Store It (Assuming There’s Leftovers… Ha!)

I pop leftovers in an airtight container. It’ll keep in the fridge for two days, though honestly in my house it never lasts more than a day. You can gently reheat on the stove—add a splash of cream or water if the sauce is too thick, and it’s as good as new. Some folks freeze fish dishes, but I don’t love the texture after thawing. Your mileage may vary (as my dad would say).

Ways I Like to Serve This Dish

I love it over fluffy white rice; you can soak up the sauce that way. My younger kid swears it’s best over buttery mashed potatoes. If you’re in a real Louisiana mood, why not pile it on some grits? Oh, and someday I’m going to try it with crusty bread to mop up every last bit of sauce.

What I Wish I’d Known Sooner

Once I skipped drying the fish—never again, just splatters everywhere and not great flavor. Take the extra second.
Rushing the sauce just ends up runny, so let it simmer awhile; learned this the hard way. Worth the patience!
I used to under-season my snapper, thinking the sauce would do all the work. Actually, both need some love.

Got Some Questions? Here’s What Folks Ask Me Most

Can I use a different fish?
Yep! I’ve used cod or even catfish in a pinch. Snapper’s just classic, but they all take to the sauce pretty well.

Is this really spicy?
Mildly, but you control the heat. Leave out cayenne or cut down the Cajun blend if you’re not into spice.

Can I make the sauce ahead?
Totally! In fact, I think this tastes better the next day. Just reheat gently and add a dab more cream if it’s gotten too thick.

What about serving for a crowd?
I scale up the sauce (double or triple), then gently nestle cooked fish in just before serving. It’s even survived potlucks without a disaster… well, except that one time I dropped a pan in the driveway, but that’s another story.

Where do you get your seasoning?
I usually get Tony Chachere’s online (here) or make my own mix using this guide on Serious Eats. Either is fine, honestly.

Oh, by the way—if you want more inspiration for Creole flavors, check out the recipes at Simply Recipes (I sort of fell down a rabbit hole there last winter).

Red Snapper with Creamy Creole Sauce