Red Snapper with Creamy Creole Sauce

Serve with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.

Variations

Swap red snapper for tilapia, cod, or sea bass.

Add shrimp or scallops to the sauce for a seafood medley.

Adjust cayenne pepper for more or less heat according to your taste.

FAQ

Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day in advance. Reheat gently and pour over freshly baked fish.

Is heavy cream necessary?
For a lighter option, substitute with coconut milk or half-and-half.

Can I use frozen red snapper?
Yes, thaw completely before seasoning and baking.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Calories per Serving: 460 kcal | Servings: 4