Red Snapper Louisiana
Bring the bold flavors of the bayou to your table with Red Snapper Louisiana, a soul-warming Southern-inspired dish that highlights tender, seared red snapper fillets simmered in a robust Creole tomato sauce. This vibrant recipe combines aromatic trinity vegetables—onions, bell peppers, and celery—with garlic, Cajun seasoning, smoked paprika, and a hint of hot sauce for a perfectly balanced kick. Cooked to perfection in just 45 minutes, this one-pan wonder is ideal for weeknight dinners or special occasions. Serve over fluffy white rice to capture every drop of the rich, zesty sauce, and finish with a sprinkle of fresh parsley and a squeeze of lemon for an irresistible meal steeped in Louisiana flair.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) red snapper fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 15 ounces canned crushed tomatoes
- 1 cup chicken stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) hot sauce
- 0.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (for garnish) fresh parsley, chopped
- 4 pieces (for serving) lemon wedges
- 4 servings (optional, for serving) cooked white rice
Instructions
Pat the red snapper fillets dry with paper towels and lightly season both sides with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Once hot, add the red snapper fillets to the skillet and sear for 2-3 minutes on each side until golden brown but not fully cooked through. Remove the fillets from the pan and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter.
Add the onion, bell pepper, and celery to the skillet. Sauté for 5-6 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken stock, and stir to combine.
Add Cajun seasoning, smoked paprika, dried thyme, hot sauce, salt, and pepper to the skillet. Mix well.
Bring the sauce to a gentle simmer and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Carefully return the red snapper fillets to the skillet, nestling them into the sauce.
Spoon some of the sauce over the fillets and cover the skillet with a lid. Simmer for 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.
Taste the sauce and adjust salt, pepper, or hot sauce if needed.
Garnish the dish with chopped parsley and serve immediately with lemon wedges on the side.
Optionally, serve the dish over a bed of cooked white rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1181 mg | 25% | |
*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.
