Red Snapper with Creole Sauce
A vibrant Louisiana-inspired dish featuring tender red snapper fillets simmered in a bold Creole sauce made with tomatoes, bell peppers, garlic, and a blend of spices. Perfectly balanced between spicy and savory, it’s a southern favorite ready in under 30 minutes.
Equipment
- Large Skillet
- Wooden Spoon
- Knife
Ingredients
Main Ingredients
- 2 red snapper fillets
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Creole seasoning
- 1 tsp cayenne pepper
- 1 cup chicken broth
- salt to taste
- fresh parsley chopped, for garnish
Instructions
- Gather all ingredients and chop the onion, garlic, and green bell pepper.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and bell pepper, sauté for another 3–4 minutes until softened.
- Stir in diced tomatoes, Creole seasoning, and cayenne pepper. Simmer for 5 minutes to allow flavors to combine.
- Pour in chicken broth and bring to a gentle simmer. Cook for 10 minutes to develop flavor.
- Pat red snapper fillets dry, season with salt, and gently place them into the sauce. Cover and cook for 5–7 minutes, turning halfway, until the fish flakes easily with a fork.
- Garnish with chopped parsley before serving. Serve hot with rice or cornbread.
Notes
For a spicier kick, add extra cayenne pepper or use Cajun seasoning instead of Creole. Substitute chicken broth with vegetable broth for a lighter, vegetarian-friendly version. Serve with rice, cornbread, or a side salad.