Creamy Creole Red Snapper

Name: Creamy Creole Red Snapper
Prep time: 15 min
Cook time: 30 min
Ingredients: 3 tbsp. Creole seasoning (see Recipe); ground Himalayan pink salt, to taste; freshly ground mixed peppercorns, to taste; 1 lb. red snapper fillets, patted dry; 2 tbsp. canola oil; 1 tbsp. butter; 1/2 cup onions, diced; 1/2 cup celery, diced; 1/2 cup green peppers, diced; ground Himalayan pink salt, to taste; 2 large cloves garlic, pressed; 1 can (14.5 oz) petite diced tomatoes, drained; 1 cup heavy cream; 1/2 cup low-sodium chicken broth; 1 tsp. Creole seasoning (see Recipe); 1 heaping tsp. lemon zest, plus more for garnish; 1 tbsp. fresh chopped parsley, for garnish

Author: Francine Lizotte

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Posted on Feb 17th, 2026

by Francine Lizotte

David and I have a long bucket list! There are so many countries we would like to visit, so many activities we would like to experience, so many places of interest 🛕 we would like to see, and of course, dishes we would like to try.

Without crossing any oceans 🚢, there are a few places in North America that are on that list. In the States, there are a lot of places we want to go and Louisiana is among them… actually, it’s New Orleans, to be more specific.

It has its unique blended culture, incredible jazz 🎶, many historic sites such as the French Quarter, St. Louis Cathedral as well as St. Louis Cemetery, Jackson Square and Congo Square, plantations, the National WWII Museum, and more, including restaurants and bars like Lafitte’s Blacksmith Shop Bar.

When it comes to Big Easy cuisine, its dishes are incredible! I’ve posted my version of a few recipes from down there such as Jambalaya, Po` Boy, Red Beans and Rice, Gumbo, Shrimp Maque Choux, Beignets, Bananas Foster 🍌, Chocolate Bourbon Pecan Pie, etc.

Today is Mardi Gras and I couldn’t resist posting a recipe I recently created for this event… my Creamy Creole Red Snapper. Using ingredients that reflect NOLA, this is a lovely dish that can be cooked in 30 minutes ⏰. I like serving it with white rice and steamed vegetables.

I chose this type of fish because it’s a very popular catch in the Gulf of Mexico 🌊. Now, depending on where you live or your personal preference, you might want to switch to a similar meaty white fish like sea bass, grouper, ocean perch, or tilapia.

To bring the right flavor to this Creamy Creole Red Snapper recipe, I use my own Creole seasoning. This spice blend is used extensively in many dishes. Cajun seasoning can be substituted but the flavor profile differs. Cajun is more focused on pepper while Creole is more aromatic 🍃.

As I mentioned above, it’s a quick recipe and it takes no more than 3 minutes ⏳ per side to cook the fillets in oil. Canola is my preferred option because it’s flavorless so it doesn’t alter the taste plus, it has the lowest amount of saturated fat, with zero trans fat.

After searing, the fillets 🐟 are kept warm while making the sauce. To prevent them from drying out, place them on a baking sheet, cover loosely with foil, and transfer to the oven. The temperature should be at its lowest setting – between 150ºF and 200ºF at most.

Next comes the “Holy Trinity”, which consists of onions, celery, and bell peppers. It replaces the traditional French “Mirepoix” (carrots 🥕 instead of peppers). Most cuisines around the world have a similar aromatic base: Sofrito (Spain), Suppengrün (Germany), Włoszczyzna (Poland), and others.

Here’s some fun cooking trivia…
Did you know that when garlic 🧄 is added to the “Holy Trinity”, it’s referred to as “the Pope”? After the vegetables are softened, pressed or chopped garlic is added. Obviously, Louisiana has a strong Catholic influence on its culture…

The rest of the ingredients are added and the sauce is simmered gently for 10 minutes or until it’s reduced and thickened. Because heavy cream tames the seasoning’s intensity in most cases, more Creole seasoning 🥫 is added to the sauce.

This tasty Creamy Creole Red Snapper is a great recipe to enjoy anytime! After spooning the sauce over the warmed fillets, for the finishing touch, lemon zest and chopped parsley are added. I like serving it with white rice and steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽

Check out these other delicious fish recipes… 😀
– Bourride Provençale with Aïoli
– Cod in Puttanesca Sauce
– Spanish Picada Fish Fillets
– Tuna Stuffed Lemons
– Tarragon Limoncello Halibut
– Salmon Pie
– Caribbean Style Fish Stew
– Grilled Marlin Steaks
– Cornflake Crusted Fish
and for even more fish & seafood recipes, click on this link… Recipe Category • Fish & Seafood

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