Creole Red Snapper
Bring the vibrant flavors of the Gulf Coast to your table with this irresistible Creole Red Snapper recipe! Featuring tender, pan-seared red snapper fillets nestled in a rich, zesty Creole tomato sauce, this dish bursts with the bold spices of smoked paprika, cayenne, and fragrant thyme. A medley of sautéed onions, bell peppers, celery, and garlic infuses the sauce with layers of flavor, while a hint of fresh lemon juice adds a bright, tangy finish. Ready in under an hour, this one-pan wonder is perfect for a weeknight dinner or a special occasion and pairs beautifully with steamed rice for a comforting, savory meal. Packed with authentic Creole seasoning, this dish delivers the perfect combination of spice, warmth, and heartiness that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1 large Green bell pepper
- 2 stalks Celery stalks
- 1 14-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Creole seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoons Cayenne pepper
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Pat the red snapper fillets dry with paper towels, then season both sides with a pinch of salt, black pepper, and 1 tablespoon of Creole seasoning. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add the red snapper fillets to the pan, skin-side down if applicable, and sear for 2-3 minutes on each side until golden brown. Remove the fillets from the skillet and set aside on a plate.
Lower the heat to medium and add the butter to the skillet. Once melted, sauté the chopped onion, minced garlic, diced green bell pepper, and chopped celery for 5-7 minutes, or until the vegetables are soft and fragrant.
Stir in the diced tomatoes (with their juice), tomato paste, remaining 1 tablespoon of Creole seasoning, smoked paprika, dried thyme, and cayenne pepper. Mix well to combine.
Pour the chicken broth into the skillet and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the red snapper fillets back into the skillet, nestling them into the sauce. Spoon some of the sauce over the fish and cover the skillet. Let it simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the fresh parsley and lemon juice, then adjust seasoning with additional salt and black pepper to taste.
Serve the Creole Red Snapper hot, either on its own or over steamed rice for a complete meal. Garnish with more parsley if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 6243 mg | 271% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 27.6 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 581 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 6479 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
