Ingredients
- Red Snapper FilletsSelect four skin-on fillets, about 6 ounces each, ensuring they are fresh and firm for the best texture.
- Onion, Celery, and Green Bell PepperThis is the classic "Holy Trinity" foundation, diced finely to create the aromatic base of the sauce.
- GarlicUse fresh garlic, minced finely, to be sautéed quickly for intense, fragrant flavor without bitterness.
- Crushed TomatoesCanned crushed tomatoes provide the robust body and necessary acidity for the thick, flavorful sauce.
- Chicken or Vegetable BrothChoose a low-sodium broth to control the salinity while providing liquid for the simmering process.
- Tomato PasteUsed sparingly, this paste is crucial for deepening the umami and richness of the overall tomato flavor.
- Olive OilA quality, neutral olive oil is best for sautéing the vegetables and searing the fish without overpowering the other spices.
- Creole Seasoning BlendA pre-made blend or a combination of paprika, cayenne pepper, black pepper, and dried oregano provides authentic spice.
- Dried Thyme and Bay LeavesThese essential herbs simmer slowly in the sauce, imparting that deep, earthy Creole signature.
- Apple Cider Vinegar or Fresh Lemon JuiceA small amount added at the end brightens the flavor and balances the rich, spicy notes.
Instructions
- Step 1: Prep the Snapper and the TrinityPreheat your oven to 425°F (220°C). Pat the red snapper fillets very dry and season them lightly with salt, pepper, and a pinch of the Creole seasoning. Dice the onion, celery, and green bell pepper finely to ensure they cook evenly and rapidly, dissolving into the final sauce structure.
- Step 2: Build the Flavor BaseIn a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, celery, and bell pepper (the Trinity) and sauté for 8 to 10 minutes until they soften significantly and become translucent. Add the minced garlic and tomato paste, cooking for 1 minute until fragrant, making sure to stir constantly to prevent the garlic from burning.
- Step 3: Simmer the SaucePour in the crushed tomatoes and the broth. Stir in the remaining Creole seasoning, dried thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat immediately to low. Let the sauce simmer, uncovered, for 15 minutes, allowing it to thicken and the deep flavors to fully meld together. Taste and adjust seasoning, adding a small splash of apple cider vinegar or lemon juice for brightness.
- Step 4: Cook the SnapperWhile the sauce finishes simmering, heat the remaining olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Place the seasoned snapper fillets, skin-side down, into the hot pan. Sear for 3 to 4 minutes until the skin is beautifully crispy. Transfer the skillet directly to the preheated oven and bake for 6 to 8 minutes, or until the fish is cooked through and flaky.
- Step 5: Combine and ServeCarefully remove the bay leaves from the simmering Creole sauce. Place the baked snapper fillets directly on top of the sauce in the skillet, or transfer the fish to individual plates first. Ladle generous amounts of the fiery sauce over and around the fish, ensuring every bite is coated in that signature flavor. Transfer to plates and drizzle with sauce for the perfect finishing touch.
Notes
- Store leftover Creole sauce and cooked snapper in separate airtight containers in the refrigerator for up to 3 days, as the delicate fish will degrade faster than the acidic sauce.
- When reheating leftovers, gently warm the snapper in a 300°F oven for about 10 minutes to maintain moisture, and heat the sauce separately on the stovetop before combining.
- For a traditional and filling meal, serve the saucy snapper immediately over a bed of fluffy white rice or creamy stone-ground grits to soak up all the rich Creole flavor.
- Ensure the red snapper skin is patted extremely dry before searing; this is the key step to achieving that desired crisp skin texture that holds up well against the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American