09/23/2026
Red snapper is here, and it never sticks around long. 🐟
Firm, sweet, flaky, and the fish you keep asking us for. Grab it whole or ask us to fillet it for you at the counter, then take it home and make this: seared snapper in a creamy Creole sauce. Big flavour, under 30 minutes.
RED SNAPPER WITH CREAMY CREOLE SAUCE
Serves 2
For the fish
2 red snapper fillets (6–8 oz each)
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp each: smoked paprika, salt, garlic powder, onion powder, dried thyme
¼ tsp black pepper
For the sauce
1 tbsp butter
1 small onion, diced
½ red + ½ green bell pepper, diced
2 garlic cloves, minced
½ tsp Creole seasoning + ½ tsp smoked paprika
½ cup chicken or seafood stock
1 cup heavy cream
½ cup diced tomatoes
1 tsp Worcestershire
1 tsp hot sauce (more if you like it spicy)
½ cup grated Parmesan
Fresh parsley to finish
1. Pat the fillets dry, mix the spices, and rub them all over the fish.
2. Heat the oil in a large pan over medium-high. Sear skin-side down 3–4 min until crisp, flip for 2–3 min more, then set aside.
3. Same pan, medium heat: melt the butter and soften the onion, peppers and garlic for 3–4 min. Stir in the Creole seasoning and paprika for 30 seconds.
4. Add the stock and let it reduce for 2 min. Stir in the cream, tomatoes, Worcestershire and hot sauce, then simmer 3–4 min until it thickens.
5. Melt in the Parmesan, return the fish to the pan, and spoon the sauce over. Give it 1–2 min, top with parsley, and serve.
Serve it with rice, crusty bread, or anything else that’ll soak up the sauce.
📍 Osler Fish Market, 16 Osler St.
📍 A Lota Seafoods, 1492 Dundas St. W.
