Jul 14 2026
Restaurants›Flat Branch Pub & Brewing›Creole Red Snapper Recipe

Creole Red Snapper Recipe

Inspired by Flat Branch Pub & Brewing
Time1h
Serves4

Grilled Red Snapper fillet in a rich peppery Creole cream sauce, with dirty rice and sauteed vegetables

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Ingredients

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For the Grilled Red Snapper

For the Creole Cream Sauce

For the Dirty Rice

For the Sautéed Vegetables

Method

For the Grilled Red Snapper

  1. 1

    Prepare the Marinade

    In a small bowl, mix olive oil, salt, black pepper, paprika, and lemon juice to create a marinade.

  2. 2

    Marinate the Fish

    Brush the marinade over the red snapper fillets and let them marinate for at least 30 minutes.

  3. 3

    Grill the Fish

    Preheat the grill to medium-high heat. Grill the snapper for about 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork.

For the Creole Cream Sauce

  1. 4

    Sauté the Vegetables

    In a saucepan, melt butter over medium heat. Add chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.

  2. 5

    Add Seasoning

    Stir in Cajun seasoning, salt, and black pepper. Cook for an additional minute.

  3. 6

    Add Cream

    Pour in the heavy cream and bring to a simmer. Cook for another 5-7 minutes until the sauce thickens slightly.

  4. 7

    Finish the Sauce

    Stir in chopped fresh parsley and adjust seasoning if necessary. Remove from heat and set aside.

For the Dirty Rice

  1. 8

    Cook the Meat

    In a large pot, brown the ground beef or sausage over medium heat. Drain excess fat.

  2. 9

    Sauté the Vegetables

    Add chopped onion, celery, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are soft, about 5 minutes.

  3. 10

    Combine with Rice

    Stir in the long-grain rice and cook for an additional minute.

  4. 11

    Add Broth and Seasoning

    Pour in chicken broth, Cajun seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

For the Sautéed Vegetables

  1. 12

    Prepare and Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add sliced zucchini and carrot, and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

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