Pan-Seared Red Snapper with Creamy Coral Sauce
Description:
This pan-seared red snapper dish is served with a rich and silky creamy coral sauce made from tomatoes, garlic, Cajun spices, and a touch of cream. It’s restaurant-quality yet simple enough for a weekday dinner. Perfectly flaky red snapper pairs beautifully with the tangy, spicy cream sauce
⏱️ Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients:
For the Red Snapper:
2 red snapper fillets (6–7 oz each, skin-on or skinless)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp
1 garlic clove, crushed
1 tsp lemon juice
For the Creamy Coral Sauce:
1 tbsp olive oil
2 garlic cloves, minced
1 small shallot or ½ small onion, finely chopped
1 tsp Cajun seasoning (or paprika + chili + garlic + thyme)
½ cup diced tomatoes (fresh or canned, drained)
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¼ cup dry white wine (optional or use broth)
½ cup heavy cream or coconut cream
Salt & pepper to taste
1 tsp lemon zest
Optional: 1 tsp tomato paste for deeper color
Instructions:
1. Prepare the Fish:
Pat red snapper fillets dry with paper towels. Season with salt and pepper.
In a skillet, heat olive oil over medium-high heat.
Add the fillets, skin-side down (if skin-on), and sear for 3–4 minutes without moving.
Flip and add 1 tbsp butter + garlic clove to the pan. Baste for 2 minutes.
Remove and rest on a plate. Squeeze lemon juice over the top.
2. Make the Creamy Coral Sauce:
In the same pan, reduce heat to medium. Add 1 tbsp olive oil.
Sauté shallot/onion and garlic for 2 minutes until softened.
Stir in Cajun seasoning and diced tomatoes. Cook for 3–4 minutes.
Deglaze with white wine (or broth), simmer 2–3 minutes.
Stir in cream, tomato paste (if using), salt, pepper, and lemon zest.
Simmer until thickened, about 4–5 minutes.
3. Serve:
Spoon creamy coral sauce onto plates.
Place the seared red snapper over the sauce.
Garnish with chopped parsley, lemon wedges, or a sprinkle of chili flakes.
Serving Suggestions:
Serve with garlic mashed potatoes, roasted vegetables, or lemon-herb rice.
A light side salad with citrus vinaigrette balances the creaminess.
Nutritional Information (Per Serving):
Nutrient Amount
Calories 430 kcal
Protein 35g
Carbohydrates 8g
Sugars 4g
Fat 28g
Saturated Fat 11g
Fiber 2g
Sodium 520mg
Omega-3 High (from snapper)
Q&A:
Q: Can I use another fish instead of red snapper?
A: Yes! Try grouper, cod, sea bass, or halibut. Just ensure it’s firm and white-fleshed.
Q: Can I make the sauce ahead of time?
A: Yes. You can refrigerate the sauce for up to 3 days. Reheat gently and whisk in a splash of cream or broth before serving.
Q: Is this recipe spicy?
A: Mild to medium heat depending on your Cajun seasoning. Adjust chili to your preference.
Q: an I make it dairy-free?
A: Use coconut cream or a plant-based cooking cream and olive oil instead of butter.
Q: Can I bake the fish instead of searing it?
A: Yes. Bake at 400°F (200°C) for 12–15 minute
s. Then spoon the warm sauce on top.