Here is the complete recipe profile for Delicious Red Snapper with Creamy Creole Sauce, with the wide line removed and all requested sections included:
Introduction
Red Snapper with Creamy Creole Sauce is a luxurious yet approachable seafood dish that delivers bold Southern flavors with a gourmet touch. Tender, flaky red snapper is seasoned to perfection and pan-seared until golden, then enveloped in a rich, spicy, and tangy Creole-inspired sauce. It’s the kind of dish that turns an ordinary dinner into an extraordinary experience.
Origin and Cultural Significance
Red snapper is a prized fish along the Gulf Coast and Southern U.S., particularly in Louisiana where Creole cuisine thrives. Creole cooking is a vibrant blend of French, Spanish, African, and Caribbean influences, known for its bold spices and rich sauces. This dish celebrates that heritage, blending simple ingredients with a sophisticated sauce that captures the soul of the South.
Ingredients Quantity
- 4 red snapper fillets
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1 tbsp unsalted butter
- 1/4 cup chopped green onions (optional)
Optional Additions
- A splash of white wine in the sauce for depth
- A pinch of smoked paprika for a more complex flavor
- Capers for a briny twist
- Diced tomatoes or bell peppers for added texture
- Serve over rice, grits, or mashed potatoes for a heartier meal
Tips for Success
- Use fresh red snapper when possible for the best flavor and texture.
- Avoid overcooking the fish—3–4 minutes per side is usually perfect.
- Deglaze the pan with a bit of broth or wine to incorporate all the flavor bits.
- Let the sauce simmer gently to thicken without curdling the cream.
- Finish with lemon juice and fresh parsley to brighten and balance the richness.
Instructions
- Season the snapper fillets with paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3–4 minutes per side, until golden and flaky. Remove and set aside.
- In the same skillet, melt the butter. Add chopped green onions (if using) and cook for 1–2 minutes until softened.
- Stir in the heavy cream, chicken broth, Dijon mustard, and lemon juice. Let the sauce simmer for 2–3 minutes until slightly thickened.
- Taste and adjust seasoning, then return the snapper to the skillet. Spoon sauce over the fillets and let simmer for another 2–3 minutes to heat through.
- Garnish with fresh parsley and serve hot.
Description
This dish features moist, flaky red snapper nestled in a luscious, creamy Creole sauce that’s both spicy and tangy. The richness of the cream is perfectly balanced by the Dijon mustard and lemon juice, while the warm spices and optional green onions give it an aromatic Southern flair. It’s elegant yet comforting—a restaurant-quality meal made at home.
Nutritional Information (Per serving, based on 4 servings)
- Calories: ~340
- Protein: ~30g
- Carbohydrates: ~3g
- Fat: ~22g
- Saturated Fat: ~9g
- Sodium: ~420mg
- Fiber: ~0g
- Sugar: ~1g
Conclusion
Delicious Red Snapper with Creamy Creole Sauce is a refined yet soulful dish that’s perfect for special occasions or an elevated weeknight dinner. Its balance of spice, richness, and brightness makes it unforgettable, offering a satisfying taste of Southern hospitality with every bite.
Recommendation
Pair this dish with steamed rice, roasted vegetables, or a crisp side salad. A glass of chilled Chardonnay or Sauvignon Blanc complements the creamy sauce and mild fish beautifully. For a full Southern-inspired menu, add cornbread or cheesy grits on the side.
Embracing Healthful Indulgence
To lighten the dish, substitute half-and-half or evaporated milk for heavy cream, and use olive oil instead of butter throughout. You can also use a low-sodium broth and reduce the salt to create a heart-healthier version without compromising on flavor. Serve with roasted cauliflower rice or sautéed greens for a low-carb option that still satisfies.
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