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Creamy Cajun Snapper

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A rich, flavorful one‑pan meal featuring Cajun‑spiced snapper fillets in a creamy, tomato‑and‑pepper sauce, perfect for a cozy dinner.

Ingredients

Scale
  • 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

  1. Pat snapper fillets dry, then season both sides generously with Cajun seasoning.
  2. 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.
  3. In the same skillet, add onion and bell pepper; sauté 3–4 minutes until softened.
  4. Add garlic and cook 1 minute until fragrant.
  5. Pour in broth, scraping up brown bits, then stir in tomatoes.
  6. Reduce heat to medium-low; add cream and simmer 4–5 minutes until sauce thickens slightly.
  7. Return snapper to skillet, spooning sauce over fillets; cook 1–2 minutes to heat through.
  8. Stir in parsley. Taste sauce and adjust seasoning with additional salt, pepper, or Cajun seasoning.
  9. 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

Find it online: https://ukfinda.com/creamy-cajun-snapper/