Red snapper with creamy creole sauce

Pan-Seared Red Snapper with Creamy Creole Sauce
Bring the vibrant flavors of Louisiana to your kitchen with this Red Snapper with Creamy Creole Sauce. Tender, flaky snapper fillets are pan-seared to crispy perfection and smothered in a luscious Creole-inspired sauce packed with bell peppers, garlic, Cajun spices, and cream. Ready in under 40 minutes, this dish is a restaurant-quality meal that’s perfect for weeknight dinners or special occasions.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Snapper:

• 4 red snapper fillets (about 6 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (adjust for heat preference)
• 3 tablespoons olive oil

For the Creamy Creole Sauce:

• 1 tablespoon olive oil
• ½ small onion, finely chopped
• ½ red bell pepper, finely chopped
• ½ green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun or Creole seasoning
• ½ teaspoon smoked paprika
• ½ cup chicken broth (or seafood stock)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (optional)
• ½ cup cherry tomatoes, halved (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions:

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