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Savor the Flavors of Red Snapper with Creole Sauce - Featured Image

Savor the Flavors of Red Snapper with Creole Sauce

Learn how to make delicious Red Snapper with Creole Sauce. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 red snapper fillets (about 6 ounces each), skin on or off based on preference
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Juice of half a lemon

Substitution tips: If you can’t find red snapper, tilapia or cod are great stand-ins. For a milder sauce, reduce the cayenne or swap it for smoked sweet paprika. If fresh parsley isn’t on hand, a sprinkle of dried herbs or fresh cilantro can add a nice touch.

Instructions

  1. Pat the red snapper fillets dry with paper towels and season both sides lightly with salt and pepper. This simple step helps the fish develop a nice crust when cooked.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the fillets skin-side down (if using skin-on). Cook for about 3-4 minutes without moving them to get a golden crust.
  3. Carefully flip the fillets and cook for another 2-3 minutes until the fish is just cooked through and flakes easily with a fork. Remove the fish from the skillet and set aside on a warm plate. (Pro tip: Don’t overcook! Fish should be tender and moist.)
  4. In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and bell pepper, stirring frequently until softened, about 5 minutes. This is where the sweet base of your sauce really comes alive.
  5. Add the minced garlic and cook for another 30 seconds until fragrant. Then pour in the diced tomatoes with their juices and the broth. Stir to combine.
  6. Sprinkle in the smoked paprika, thyme, cayenne pepper, and Worcestershire sauce. Stir well and let the sauce simmer on medium-low heat for 10-12 minutes, stirring occasionally. The sauce will thicken slightly and develop those cozy Creole flavors.
  7. Give the sauce a taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice to brighten it up. I always find a little lemon juice adds that fresh pop that balances the spices perfectly.
  8. Return the fish to the skillet, spoon some sauce over the top, then cover and let it warm through for 2-3 minutes.
  9. Sprinkle with fresh parsley before serving. This bright green touch always reminds me of the fresh herbs my mom used in her simple, magical dishes.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Red Snapper with Creole Sauce, recipe, cooking, food