Best 5 Creole Red Snapper Recipes

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Creole red snapper is a classic dish from Louisiana that combines the flavors of fresh red snapper, a variety of spices, and a rich, flavorful sauce. This dish is a staple in many Cajun and Creole restaurants, and it can be easily prepared at home with the right ingredients and a little bit of time. In this article, we'll walk you through the steps to create a delicious creole red snapper dish that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

RED SNAPPER - ROASTED IN A CREOLE SAUCE



Red Snapper - Roasted in a Creole Sauce image

This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe

Provided by LifeIsGood

Categories     Creole

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

4 lbs whole red snapper, cleaned and scaled if needed
1 tablespoon salt
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
4 tablespoons unsalted butter
3 cups yellow onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1/4-1/2 teaspoon cayenne pepper (depending on how spicy you like it)
1/4 teaspoon thyme
3 bay leaves
1/2 cup green onion, chopped (green and white parts)
1 1/2 tablespoons garlic, chopped
3 tablespoons all-purpose flour
2 cups tomatoes, seeded and chopped
2 cups chicken stock
1 teaspoon Worcestershire sauce
1 -2 teaspoon hot pepper sauce
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
  • Preheat the oven to 300 degrees F.
  • Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
  • Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
  • Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
  • Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
  • Serve the fish with the sauce spooned over the top!

CREOLE MARINATED GRILLED RED SNAPPER



Creole Marinated Grilled Red Snapper image

Provided by Food Network

Categories     main-dish

Time 4h20m

Number Of Ingredients 11

2 onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chili powder
1 teaspoon sugar
Salt and pepper
1 whole cleaned red snapper

Steps:

  • Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

NEW ORLEANS BAKED STUFFED RED SNAPPER WITH CREOLE SAUCE



New Orleans Baked Stuffed Red Snapper With Creole Sauce image

This recipe hails from New Orleans, where seafood is a staple. Whole, fresh red snapper, filled with a simple bread stuffing (seasoned with green onion, parsley, salt and and pepper) is then baked and basted with a Creole sauce of tomatoes, celery, onion, green pepper, garlic, bay leaf, and more. Garnished with parsley and some Creole sauce on the side, this makes for a stunning presentation. It is imperative that you select only the freshest fish. Look for clear eyes, bright tight scales and shiny skin, firmness and little to no "fishy" smell. Wrap loosely with foil or waxed paper, refrigerate, and cook within one day.

Provided by JackieOhNo

Categories     Bass

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 23

2 tablespoons butter or 2 tablespoons margarine
3/4 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, crushed
1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
4 slices white bread
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped green onion
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
whole cod or whole haddock, cleaned
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
chopped parsley

Steps:

  • Make Creole sauce: In 2 T. hot butter in medium saucepan, saute celery, 1/2 cup o nion, the green pepper and garlic, stirring, until onion is golden-brown - 5 minutes. Stir in tomatoes, bay leaf, chili powder, 1 t. salt, sugar, and 1/8 t. pepper. Bring to a boil, stirring constantly; reduce heat; simmer, uncovered and stirring occasionally, 20 minutes or until thickened. Makes about 2-1/2 cups sauce.
  • Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
  • In 1/4 cup hot butter in medium skillet, saute green onion, stirring for 3 minutes. Add parsley, salt, and pepper; mix well. Add bread crumbs; toss to mix well.
  • Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
  • Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter, salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish.
  • Bake, uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting twice, 10 minutes longer, or until fish flakes easily with a fork. With 2 wide spatulas, remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE



Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

Steps:

  • In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
  • Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
  • Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
  • Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

CREOLE RED SNAPPER



Creole Red Snapper image

This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and quick to make.

Provided by Robin TL.

Categories     Cajun

Time 17m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 11

2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter
1 medium garlic clove, pressed
3 -4 drops Worcestershire sauce
1/2 teaspoon creole seasoning
1 dash salt
1/8 teaspoon fresh ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon chopped fresh chives (optional)
3 -4 tablespoons seasoned bread crumbs
2 tablespoons freshly grated parmesan cheese (optional)

Steps:

  • Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
  • In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
  • Serves 2.

Nutrition Facts : Calories 467.7, Fat 26.6, SaturatedFat 15.4, Cholesterol 141.1, Sodium 582.6, Carbohydrate 8.5, Fiber 0.6, Sugar 0.8, Protein 46.7

Tips:

  • Choose the freshest red snapper you can find. Look for fish that has bright, clear eyes, red gills, and a firm, springy body.
  • Use a variety of spices and herbs to flavor the fish. Creole seasoning is a good option, but you can also use other spices like paprika, cumin, and garlic powder.
  • Don't overcook the fish. Red snapper is a delicate fish that can easily become dry and tough if it is cooked for too long. Cook the fish until it is just opaque in the center.
  • Serve the fish with a variety of sides. Rice, beans, and vegetables are all good options. You can also serve the fish with a sauce, such as a Creole sauce or a tomato sauce.

Conclusion:

Creole red snapper is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant flavors and tender texture, this dish is sure to be a hit with your family and friends. So next time you're looking for a delicious and healthy seafood recipe, give Creole red snapper a try. You won't be disappointed!

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