Pan Seared Red Snapper With Mango Ginger Creole Sauce

Looking for a restaurant-quality meal you can easily make at home? This Pan-Seared Red Snapper with Mango-Ginger Creole Sauce is a delightful fusion of flavors! Flaky, perfectly seared red snapper is elevated by a vibrant, slightly spicy, and sweet Creole sauce featuring the tropical tang of mango and a warming hint of ginger. It’s a dish that’s both impressive and surprisingly simple to prepare – perfect for a weeknight treat or a special occasion. Get ready to transport your taste buds!

What You’ll Need

• Red Snapper Fillets (2, 180g / 6oz each, skin on): We’re using skin-on fillets for that beautiful crispy skin when pan-seared. Red snapper has a mild, slightly sweet flavor that pairs wonderfully with the Creole sauce. If red snapper isn’t available, you can substitute with other firm, white fish like grouper or mahi-mahi.
• Olive Oil (2 Tbsp / 30ml, divided): Extra virgin olive oil is preferred for its flavor, but regular olive oil works well too. We’ll use it for searing the fish and sautéing the vegetables.
• Sea Salt (1 tsp / 5g): Sea salt enhances the natural flavors of the fish and sauce.
• Black Pepper (½ tsp / 2g, freshly ground): Freshly ground black pepper provides a more robust flavor than pre-ground.
• Onion (1 small, 80g / ⅓ cup, finely diced): A foundational aromatic for the Creole sauce, providing a savory base. Yellow or white onions are best.
• Green Bell Pepper (1 small, 70g / ½ cup, finely diced): Adds a slightly sweet and vegetal note to the sauce.
• Celery Rib (1, 50g / ½ cup, finely diced): Another key aromatic, contributing to the classic Creole flavor profile.
• Garlic (2 cloves / 6g / 1 tsp, minced): Essential for adding depth and complexity to the sauce.
• Canned Diced Tomatoes (400g / 14oz): Forms the base of the Creole sauce, providing acidity and texture. Look for fire-roasted diced tomatoes for a smoky flavor.
• Tomato Paste (2 Tbsp / 30g): Adds richness, depth, and a concentrated tomato flavor to the sauce.
• Vegetable Stock (120ml / ½ cup): Provides liquid for the sauce and helps it simmer and develop flavor. Halal fish stock can also be used for a more pronounced seafood flavor.
• Bay Leaf (1): Infuses the sauce with a subtle, aromatic flavor. Remember to remove it before serving!
• Dried Thyme (½ tsp / 1g): A classic herb in Creole cuisine, adding an earthy and slightly floral note.
• Smoked Paprika (½ tsp / 1g): Adds a smoky depth and vibrant color to the sauce.
• Cayenne Pepper (¼ tsp / 0.5g, adjust to taste): Provides a touch of heat. Adjust the amount to your preference.
• Dried Oregano (½ tsp / 1g): Another essential herb in Creole cooking, contributing a slightly peppery and aromatic flavor.
• Mango (≈200g / 7oz, peeled and pureed): The star of the show! Use a ripe, sweet mango for the best flavor. Alphonso or Ataulfo mangoes are excellent choices.
• Fresh Ginger (1 tsp / 5g, freshly grated): Adds a warm, spicy, and slightly citrusy note to the mango glaze.
• Honey (1 Tbsp / 20g): Balances the acidity of the tomatoes and lime juice, and adds a touch of sweetness.
• Fresh Lime Juice (1 tsp / 5ml): Brightens the flavors of the mango glaze and adds a zesty kick.
• Red Chili Flakes (¼ tsp / 0.5g): Adds a subtle heat to the mango glaze.
• Fresh Cilantro Leaves (2 Tbsp / 10g, chopped): Provides a fresh, herbaceous garnish.
• Orange Zest (1 tsp / 2g, finely grated): Adds a bright, citrusy aroma and flavor.

Detailed Instructions for Perfect Pan-Seared Red Snapper

1. Prepare the Snapper: Pat the red snapper fillets thoroughly dry with paper towels. This is crucial for achieving a crispy skin. Moisture is the enemy of searing! Rub each fillet with ½ tablespoon of olive oil, ensuring an even coating. Season generously with ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Allow the seasoned fillets to sit at room temperature for 10 minutes. This helps them cook more evenly.
2. Sear the Snapper – Skin Side Down: Heat the remaining 1 ½ tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. The oil should shimmer, but not smoke. Carefully place the snapper fillets skin-side down in the hot skillet. Resist the urge to move them! Sear for 3-4 minutes, or until the skin is beautifully crisp and golden brown and releases easily from the pan. A properly seared skin will lift cleanly.
3. Flip and Finish in the Oven: Gently flip the snapper fillets and sear the flesh side for 2 minutes. This adds flavor and color. Transfer the entire skillet to a pre-heated oven at 180°C (350°F). Bake for 6-8 minutes, or until the thickest part of the fillet registers 62°C (145°F) on an instant-read thermometer. Using a thermometer is the best way to ensure the fish is cooked through without being dry. Remove the skillet from the oven and keep the snapper warm.
4. Build the Creole Base: While the fish is cooking, start the Creole sauce. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion, green bell pepper, and celery. Sauté for 4 minutes, stirring occasionally, until the vegetables are softened but not browned.
5. Add Aromatics and Tomatoes: Add the minced garlic and cook for just 30 seconds more, until fragrant. Be careful not to burn the garlic. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the diced tomatoes, vegetable stock (or fish stock for a richer flavor), bay leaf, dried thyme, smoked paprika, cayenne pepper (adjust to your spice preference), oregano, and the remaining ½ teaspoon of salt and pepper.
6. Simmer and Thicken the Sauce: Bring the Creole sauce to a gentle simmer, then reduce the heat to low. Let the sauce cook for 10 minutes, stirring occasionally, allowing it to thicken and the flavors to meld. Remove the bay leaf before proceeding.
7. Prepare the Mango-Ginger Glaze: In a small bowl, combine the mango puree, freshly grated ginger, honey, lime juice, and red chili flakes. Stir until smooth and well combined. Taste and adjust the sweetness or spice level as needed.
8. Marry the Flavors: Once the Creole sauce has thickened, stir in half of the mango-ginger glaze (approximately 2 tablespoons) to create a vibrant, marbled orange-gold sauce. Reserve the remaining glaze for drizzling.
9. Plate and Garnish: Plate each pan-seared red snapper fillet on a warm white plate. Spoon the mango-infused Creole sauce generously over the fish. Artistically drizzle the remaining mango-ginger glaze around the edge of the plate for a glossy, visually appealing effect. Finish with a sprinkle of chopped fresh cilantro and a light dusting of finely grated orange zest for a burst of freshness and color. Serve immediately.

Why This Recipe Works: The Science of Searing and Creole Flavor

This recipe isn’t just about throwing ingredients together; it’s about understanding how flavors and techniques interact. The high-heat sear on the red snapper is key to creating a crispy skin and locking in moisture. The dry brining effect of the salt draws out moisture, which then evaporates during searing, leading to that desirable texture. The Creole sauce, rooted in Louisiana tradition, builds layers of flavor through the mirepoix (onion, bell pepper, and celery) and a blend of warming spices. The addition of the mango-ginger glaze introduces a tropical sweetness and acidity that beautifully complements the richness of the fish and the savory depth of the Creole sauce.

Selecting the Freshest Red Snapper

The quality of your red snapper significantly impacts the final dish. Look for fillets that are firm to the touch, with bright, clear eyes (if buying whole). The flesh should be translucent and have a fresh, ocean-like smell. Avoid fillets that appear dull, slimy, or have a strong fishy odor. If possible, source your snapper from a reputable fishmonger who can provide information about its origin and freshness.

Adjusting the Spice Level

The cayenne pepper and red chili flakes in this recipe provide a gentle warmth. If you prefer a milder dish, reduce or omit the cayenne pepper and chili flakes. For those who enjoy more heat, increase the amount of cayenne pepper or add a pinch of habanero powder. Remember to taste as you go and adjust the spice level to your liking.

Pairing Suggestions: Complementary Sides

This Pan-Seared Red Snapper pairs beautifully with a variety of sides. Consider serving it with fluffy coconut rice to echo the tropical flavors of the mango-ginger glaze. Roasted sweet potatoes or plantains offer a contrasting sweetness and texture. A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the dish. For a more substantial meal, try serving it with black beans and rice.

Frequently Asked Questions (FAQ)

• Can I use another type of fish? While red snapper is ideal, you can substitute with other firm, white-fleshed fish like grouper, mahi-mahi, or cod.
• Can I make the Creole sauce ahead of time? Yes, the Creole sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before adding the mango-ginger glaze.
• Is vegetable stock okay, or should I use fish stock? Fish stock will provide a more intense seafood flavor, but vegetable stock works well as a substitute.

This Pan-Seared Red Snapper with Mango-Ginger Creole Sauce is a delightful explosion of flavors and textures. It’s a dish that’s sure to impress your family and friends. Don’t forget to save this recipe to Pinterest for easy access later!

gulf coast red snapper with creole sauce recipe

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• Author: Harper Lane
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This recipe delivers restaurant-quality pan-seared red snapper with a vibrant mango-ginger Creole sauce. It’s a delightful fusion of flavors, surprisingly simple to prepare, and perfect for any occasion.

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Ingredients

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• 200g red snapper fillets (skin on)
• 30ml olive oil (divided)
• 5g sea salt
• 2g black pepper
• 80g onion (diced)
• 70g green bell pepper (diced)
• 50g celery (diced)
• 6g garlic (minced)
• 400g diced tomatoes
• 30g tomato paste
• 120ml vegetable stock
• 1 bay leaf
• 1g dried thyme
• 1g smoked paprika
• 0.5g cayenne pepper
• 1g dried oregano
• 200g mango (pureed)
• 5g fresh ginger (grated)
• 20g honey
• 5ml lime juice
• 0.5g red chili flakes
• 10g cilantro (chopped)
• 2g orange zest

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Instructions

1. Prep Snapper: Pat snapper dry, coat with oil, season with salt and pepper, and rest for 10 minutes.
2. Sear Snapper: Sear skin-side down in hot oil for 3-4 minutes until crispy.
3. Finish in Oven: Flip, sear for 2 minutes, then bake at 180°C (350°F) for 6-8 minutes.
4. Build Creole Base: Sauté onion, bell pepper, and celery for 4 minutes.
5. Add Aromatics: Add garlic, tomato paste, tomatoes, stock, bay leaf, thyme, paprika, cayenne, oregano, and salt.
6. Simmer Sauce: Simmer sauce for 10 minutes, then remove bay leaf.
7. Make Mango Glaze: Combine mango puree, ginger, honey, lime juice, and chili flakes.
8. Marry Flavors: Stir half of the mango glaze into the sauce.
9. Plate and Garnish: Plate snapper, spoon sauce over, drizzle with remaining glaze, and garnish with cilantro and orange zest.

Notes

For extra crispy skin, ensure the snapper fillets are thoroughly dried before searing. Adjust the cayenne pepper to control the spice level.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Seafood
• Method: Pan Sear, Bake
• Cuisine: Creole

Nutrition

• Serving Size: 1 fillet
• Calories: 450 kcal
• Sugar: 25g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 75mg