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Tender red snapper bathed in a luxurious Creole cream sauce delivers authentic Louisiana flavor in every bite. This elegant dish transforms fresh fish into a restaurant-caliber entrée, featuring a silky sauce infused with classic Creole seasonings and aromatics. The delicate sweetness of the snapper pairs perfectly with the rich, spiced cream.
This preparation method ensures the fish stays moist while developing a golden crust, all enhanced by the velvety sauce that's worthy of the finest restaurants. The combination of tender fish and rich cream sauce creates an irresistible dish.
Key Ingredients
- Red snapper fillets: Select fresh fillets with firm, translucent flesh
- Yellow onion and bell pepper: Create the aromatic foundation
- Fresh garlic: Provides essential flavor depth
- Heavy cream: Gives the sauce its luxurious texture
- Creole seasoning blend: Authentic spice mixture for proper flavor
- Fresh flat-leaf parsley: Adds color and fresh herb notes
- Fresh lemons: Brightens the finished dish
Cooking Instructions
- Prepare the fish:
- Thoroughly dry fillets and season well. Heat oil until properly hot before cooking.
- Develop color:
- Cook fish skin-side up first. Allow proper searing before attempting to flip.
- Create the sauce:
- Sauté vegetables until soft. Add garlic and seasonings gradually.
- Complete the dish:
- Reduce sauce to proper consistency. Return fish to pan carefully.
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Serving Suggestions
Serve over steamed jasmine rice to soak up the flavorful sauce. Add crusty bread or cornbread on the side for a complete meal.
Recipe Variations
Substitute grouper or halibut if red snapper is unavailable. For dairy-free options, use coconut cream with fish stock. Adjust spice levels by varying the amount of Creole seasoning.
Storage Instructions
Keep fish and sauce in separate containers. Refrigerate up to two days. Gently reheat sauce on stovetop and warm fish in low-temperature oven.
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The combination of perfectly cooked fish and rich sauce creates an elegant dish suitable for any occasion. Each component works in harmony to deliver a memorable dining experience.
Frequently Asked Questions
- → What’s the best way to check if red snapper is cooked?
- You’ll know the fish is done when it reaches 130°F inside, and you can easily flake it with a fork. This typically takes around 15 minutes in a 350°F oven after giving it that initial sear.
- → Can I prepare the Creole sauce ahead of time?
- Absolutely! You can make the sauce up to 2 days earlier and keep it refrigerated. When ready to use, just warm it up gently and stir in a little cream if it’s too thick.
- → What’s a good substitute for red snapper in this recipe?
- If you can’t get red snapper, use another firm white fish like grouper, halibut, or sea bass—they work great, too!
- → Is this dish spicy, or can the heat be toned down?
- It’s mildly spicy, but you can adjust the level by using less Creole seasoning and skipping or reducing the cayenne pepper.
- → What sides would go well with this fish?
- This snapper shines with simple sides like rice, roasted veggies, or even a fresh green salad. Feeling adventurous? Pair it with classic Louisiana dirty rice.