Creole Red Snapper

Creole Red Snapper

Creole red snapper is a popular seafood dish that originated in the Creole cuisine of Louisiana, USA. It typically consists of a fillet of red snapper that has been seasoned with a spicy Creole seasoning blend, then pan-seared and served with a tomato-based sauce.

To make Creole red snapper, a Creole seasoning blend is typically prepared by mixing together a variety of spices, including paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper. The seasoning blend is then rubbed onto the red snapper fillet to add flavor and spice.

Next, the red snapper fillet is pan-seared until golden and crispy on the outside, and moist and tender on the inside. A tomato-based Creole sauce is then prepared by sautéing onions, peppers, and celery in butter or oil, then adding diced tomatoes, garlic, and Creole seasoning. The sauce is simmered until thick and flavorful, then poured over the cooked red snapper fillet.

Creole red snapper is often served with a side of rice or vegetables, and is a delicious and flavorful seafood dish that is popular in the Southern United States. It is a great option for seafood lovers who enjoy bold and spicy flavors.




  • 4 red snapper fillets, 6 oz each
  • 2 tbsps. Creole seasoning
  • 2 tbsps. olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can diced tomatoes (14 oz.)
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • Salt and black pepper to taste
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 tbsps. freshly squeezed lemon juice


  1. Season the red snapper fillets with the Creole seasoning on both sides.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the seasoned red snapper fillets to the skillet and cook for 3-4 minutes on each side, until browned and crispy.
  4. Remove the fish from the skillet and set aside.
  5. In the same skillet, add the chopped onion, minced garlic, and chopped bell peppers. Cook until the vegetables are softened, about 5-7 minutes.
  6. Add the diced tomatoes, dried thyme, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.
  7. Pour in the white wine and chicken broth and bring to a simmer.
  8. Return the cooked red snapper fillets to the skillet and spoon some of the sauce over the top of each fillet.
  9. Cover the skillet and simmer for 5-7 minutes, or until the fish is fully cooked and the sauce has thickened slightly.
  10. Remove the skillet from the heat and stir in the freshly squeezed lemon juice.
  11. Serve the red snapper fillets with the Creole sauce over rice or with crusty bread.


  • Serve with a side of steamed vegetables or a mixed green salad.
  • For a spicier dish, add extra Creole seasoning or a pinch of cayenne pepper to the sauce.
  • Use jalapeno peppers instead of green bell peppers for a more intense heat.

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