When you think of Southern coastal cuisine, few dishes capture its soul quite like Red Snapper with Creamy Creole Sauce. The tender, flaky fish is light yet satisfying, while the bold Creole sauce adds layers of spice, richness, and comfort. Together, they create a dish that’s not only elegant enough for dinner parties but also comforting enough to enjoy on a cozy weeknight.
This recipe celebrates Louisiana’s love for bold flavors—Creole cooking is known for its balance of French, Spanish, and African influences. The creamy sauce is laced with spices, bell peppers, onions, garlic, and just the right touch of heat, making every bite of red snapper come alive.
Why This Dish Works
The magic of this recipe is in the contrast:
- Light meets Rich – The delicate, buttery snapper pairs perfectly with the bold, velvety sauce.
- Spicy meets Creamy – Creole seasoning adds warmth, while cream balances it out.
- Simple meets Elegant – The recipe uses straightforward ingredients, but the presentation feels gourmet.
It’s the kind of dish that makes you feel like you’re sitting in a New Orleans bistro with jazz playing in the background.
Ingredients You’ll Need
For the Red Snapper:
- 4 red snapper fillets (about 6 oz each, skin-on if possible)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Creamy Creole Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons Creole seasoning (store-bought or homemade)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish