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Savor the Flavors: Red Snapper with Creole Sauce Delight - Featured Image

Savor the Flavors: Red Snapper with Creole Sauce Delight

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

To bring this vibrant dish to life, you’ll need a mix of fresh and pantry ingredients. Here’s what you’ll need:

  • 4 red snapper fillets (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • 1/2 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional, for extra heat)
  • 2 tablespoons fresh parsley, chopped

If you find yourself without red snapper, don’t stress! You can substitute with tilapia or any firm white fish. And for those of you who, like me, sometimes find a recipe ingredient missing from the pantry, feel free to swap the Worcestershire sauce with soy sauce in a pinch.

Instructions

Cooking this dish is all about layering flavors while keeping things simple. Here’s how you do it:

  1. Pat the red snapper fillets dry with paper towels. Season both sides with salt and pepper.
  2. In a large skillet, heat olive oil over medium heat. Add the snapper fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes. Remove from skillet and set aside.
  3. In the same skillet, add butter. Once melted, sauté onion, bell pepper, and celery for about 5 minutes until softened.
  4. Add garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, tomato paste, thyme, paprika, cayenne pepper, and bay leaf.
  5. Pour in chicken broth, Worcestershire sauce, and hot sauce (if using). Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
  6. Return the snapper fillets to the skillet, nestling them in the sauce. Spoon sauce over the fish and cook for another 5 minutes until the fish is fully cooked through.
  7. Remove the bay leaf before serving. Garnish with parsley and serve hot.

A little tip from my kitchen: don’t rush the simmering process. Letting the sauce simmer allows those spices to mingle and create something truly special. It’s like giving your dish a little extra love.

  • 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