Creamy Cajun Snapper is a flavorful, Southern-inspired seafood dish that features tender red snapper fillets seared to perfection and smothered in a rich, spicy cream sauce. This one-pan recipe is easy to prepare, loaded with bold Cajun flavors, and ideal for a quick weeknight dinner or an elegant weekend meal.
Why You’ll Love This Recipe
- Full of bold Cajun flavor with a creamy, luscious finish
- Quick and easy — ready in about 30 minutes
- One-pan recipe, making cleanup a breeze
- Adaptable to various types of white fish
- Great served over rice, pasta, or vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red snapper fillets
- Cajun seasoning
- Olive oil
- Butter
- Garlic, minced
- Chicken or seafood broth
- Cream cheese or heavy cream
- Diced tomatoes
- Tomato paste (optional for thickness)
- Fresh parsley (for garnish)
Directions
- Season red snapper fillets with Cajun seasoning on both sides.
- Heat olive oil in a skillet over medium heat. Sear snapper fillets for about 2 minutes per side until lightly browned. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add broth, cream cheese (or heavy cream), diced tomatoes, and more Cajun seasoning. Stir until the sauce is smooth and thickened, about 5–7 minutes.
- Return the snapper fillets to the pan and simmer for another 2–3 minutes until heated through.
- Garnish with parsley and serve hot.
Servings and timing
- Makes: 4 servings
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Substitute snapper with cod, tilapia, or halibut.
- Add cooked shrimp or crab meat for extra seafood richness.
- Use coconut cream for a dairy-free version.
- Increase cayenne for more heat or reduce for a milder flavor.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals until warmed through.
- Avoid high heat to prevent the cream sauce from separating.
FAQs
What type of fish can I use besides snapper?
Any firm white fish like cod, halibut, grouper, or tilapia works well.
Can I make this dish dairy-free?
Yes, substitute cream cheese or heavy cream with coconut cream or a plant-based alternative.
Is this recipe spicy?
It has a mild to medium heat level. Adjust the Cajun seasoning to control the spice.
Can I use store-bought Cajun seasoning?
Yes, just be mindful of the salt content, as some blends can be salty.
Can I add vegetables to this dish?
Yes, bell peppers, spinach, or mushrooms are great additions to the sauce.
How do I know when the snapper is cooked?
The fish should be opaque and flake easily with a fork.
Can I prepare this ahead of time?
You can make the sauce ahead, but sear the fish fresh for the best texture.
What’s the best side dish for this recipe?
Serve it over rice, mashed potatoes, pasta, or steamed vegetables.
Can I freeze the leftovers?
Freezing is not recommended due to the cream sauce, which may separate when thawed.
What wine pairs well with this dish?
A chilled Chardonnay or Sauvignon Blanc complements the creamy and spicy flavors.
Conclusion
Creamy Cajun Snapper is a quick, satisfying, and flavor-packed seafood dish that brings the taste of the South to your table. Whether you’re cooking for a crowd or enjoying a quiet dinner at home, this easy recipe delivers restaurant-quality results with minimal effort. Give it a try—you won’t be disappointed.
PrintCreamy Cajun Snapper
A rich, flavorful one‑pan meal featuring Cajun‑spiced snapper fillets in a creamy, tomato‑and‑pepper sauce, perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet/Stovetop
- Cuisine: Cajun/American
- Diet: Low Fat
Ingredients
- 4 snapper fillets (≈150–170 g/5–6 oz each)
- 2 Tbsp Cajun seasoning (store‑bought or homemade)
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup chicken or fish broth
- 1 cup heavy cream
- 1/2 cup diced tomatoes (canned or fresh)
- 2 Tbsp chopped fresh parsley
- Salt & black pepper to taste
Instructions
- Pat snapper fillets dry, then season both sides generously with Cajun seasoning.
- In a large skillet, heat olive oil over medium-high heat. Add fillets skin-side down (if skin-on) and sear 3–4 minutes until golden; flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
- In the same skillet, add onion and bell pepper; sauté 3–4 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Pour in broth, scraping up brown bits, then stir in tomatoes.
- Reduce heat to medium-low; add cream and simmer 4–5 minutes until sauce thickens slightly.
- Return snapper to skillet, spooning sauce over fillets; cook 1–2 minutes to heat through.
- Stir in parsley. Taste sauce and adjust seasoning with additional salt, pepper, or Cajun seasoning.
- Serve immediately, spooning creamy Cajun sauce over the fish.
Notes
- Pair with rice, creamy grits, or crusty bread to soak up the sauce.
- For a lighter version, swap heavy cream for half‑and‑half.
- Adjust Cajun heat—start with 1 Tbsp and add more if you prefer spicier.
- Other white fish like cod or tilapia work well as substitutes.
- Leftovers are best eaten within 2 days; gently reheat to avoid overcooking the fish.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg