Red Snapper with Creamy Creole Sauce

1. Pat the snapper fillets dry and season both sides with salt, pepper, and Cajun seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear the fillets for 3–4 minutes per side, until cooked through and flaky. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add butter, then sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook 1 more minute.
4. Pour in the broth and scrape the bottom of the pan. Stir in the cream, paprika, and cayenne (if using). Simmer until slightly thickened, 3–4 minutes.
5. Return the snapper to the pan or spoon the sauce over the fillets on a serving platter. Garnish with fresh parsley and serve with lemon wedges.

Why This Recipe Works

This dish blends the clean, flaky texture of red snapper with the bold flavors of the Creole coast. The creamy sauce adds richness without overpowering the fish, and the Cajun spices give it just the right kick. It’s restaurant-quality flavor made easy — a standout recipe from deesviral.

Serving Suggestions

• Serve over white rice or garlic mashed potatoes to soak up the sauce.
• Pair with steamed green beans, roasted asparagus, or sautéed spinach.
• Crusty bread or cornbread makes a great side to complete the Southern feel.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheat: Gently warm in a skillet over low heat to keep the fish from drying out.