Indulge in the rich flavors of tender red snapper fillets delicately cooked and paired with a luscious creamy Creole sauce. This dish effortlessly combines the zest of Creole seasoning with the smoothness of heavy cream, creating a meal that is both comforting and elegant.
Perfect for a cozy weeknight dinner or a special occasion, the vibrant vegetables and distinctive spices bring warmth and depth to this seafood delight. Serve it over fluffy rice to soak up every drop of the savory sauce and experience true Southern-inspired comfort food.
- The creamy Creole sauce boasts bold flavors balanced with a hint of spice.
- Red snapper fillets cook quickly yet remain tender and flaky.
- A wholesome meal that is simple to prepare yet impressive in taste.
Ingredients
- Red Snapper Fillets: Two 6-ounce fillets offer tender, flaky white fish perfect for soaking in sauce.
- Olive Oil: One tablespoon provides a heart-healthy base for searing the snapper evenly.
- Onion, Chopped: Half a cup adds a sweet and savory depth to the sauce’s flavor profile.
- Green Bell Pepper, Chopped: Half a cup introduces a slight crunch and fresh vegetal notes.
- Celery, Chopped: Half a cup contributes aromatic undertones and enhances the Creole base.
- Garlic, Minced: Two cloves for a fragrant, pungent kick that complements the seasoning.
- All-purpose Flour: A quarter cup used to thicken the creamy sauce to a perfect consistency.
- Chicken Broth: One and a half cups create a savory, flavorful liquid foundation for the sauce.
- Heavy Cream: Half a cup enriches the sauce, making it luxuriously smooth and velvety.
- Fresh Parsley, Chopped: A quarter cup adds freshness and color as well as a mild herbaceous note.
- Creole Seasoning: One tablespoon or to taste imparts authentic Southern spices and heat.
- Worcestershire Sauce: One teaspoon lends umami depth and complex savory flavor.
- Cayenne Pepper: Half a teaspoon is optional for extra heat and spiciness.
- Salt and Black Pepper: To taste, balancing and enhancing all flavors harmoniously.
- Butter: Two tablespoons optional for added richness and silkiness in the sauce.
- Cooked Rice: For serving, to soak up every bit of the delicious creamy sauce.
Instructions
- Season and Sear the Red Snapper
Warm the olive oil over medium-high heat in a skillet for even cooking. Season the fillets generously with salt and pepper to enhance natural fish flavors. Sear each side for 4-5 minutes until a beautiful golden crust forms, which locks in moisture and flavor. Remove and rest the fish while you prepare the sauce.
- Sauté Aromatic Vegetables
Using the same skillet retains flavor from the fish. Cook chopped onion, green bell pepper, and celery for 3-4 minutes until softened and fragrant. Add garlic last and sauté an additional minute to avoid burning, releasing its aromatic essence into the base mixture.
- Create a Roux and Add Broth
Sprinkle flour over the softened veggies and stir to cook off the raw taste, forming a light roux. Slowly whisk in the chicken broth, stirring continuously to prevent lumps. Allow the sauce to come to a gentle simmer, which thickens it into a creamy, smooth base.
- Incorporate Cream and Seasonings
Pour in heavy cream to enrich the sauce’s texture and flavor. Add chopped parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper if desired. Let the sauce simmer for 5-7 minutes, letting the flavors meld and the sauce thicken perfectly.
- Combine Snapper and Sauce
Return the fillets to the skillet, nestling them in the creamy sauce. Spoon sauce generously over the fish and warm through for 2-3 minutes without overcooking, ensuring the snapper stays tender and infused with flavor.
- Serve and Garnish
Serve immediately atop cooked rice to absorb the delectable sauce. Garnish with additional fresh parsley for a pop of color and fresh herbal brightness to complete the dish.
- Using fresh snapper enhances texture and flavor but frozen fillets work well if thawed properly.
- Adjust cayenne pepper to match your preferred spice level; it can be omitted for milder tastes.
- Chicken broth can be substituted with vegetable broth for a lighter, non-meat option.
Storage Tips
Store leftovers in an airtight container refrigerated for up to 2 days. Reheat gently over low heat to avoid overcooking the fish and curdling the sauce.
Serving Suggestions
This dish pairs beautifully with steamed rice, crusty bread, or creamy mashed potatoes. Add a side of sautéed greens or a fresh garden salad to round out the meal.
- For a crispier fish exterior, pat the fillets dry before seasoning and preheat the skillet well.
- Stir flour thoroughly into the vegetable mixture to prevent clumps in the sauce.
- Simmer the sauce gently to avoid breaking the cream or over-thickening.
FAQs
- Can I use other types of fish for this recipe?
Yes, firm white fish like grouper, snapper variants, or cod can substitute red snapper well.
- Is Creole seasoning spicy?
Creole seasoning usually has moderate spice with a mix of herbs, paprika, and cayenne, adjustable to taste.
- What can I serve instead of rice?
Mashed potatoes, quinoa, or crusty bread all pair nicely to soak up the creamy sauce.
- Can this recipe be made dairy-free?
Replace heavy cream with coconut cream and use olive oil instead of butter for a dairy-free version.
- How long does the sauce need to simmer?
Simmer for about 5-7 minutes to fully develop the flavors and thicken the sauce properly.
- Should I cook fish with skin on or off?
Cooking fillets with skin on helps hold the fish together and adds texture, but skinless works too.
- Can I prepare this recipe ahead of time?
For best texture, prepare the sauce ahead but cook and combine fish just before serving.
Red Snapper with Creamy Creole Sauce
Equipment
- 1 skillet for searing and sauce preparation
Ingredients
- 2 6-ounce red snapper fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh chopped parsley
- 1 tablespoon Creole seasoning or to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter optional
- Cooked rice for serving
Instructions
- Heat olive oil in a skillet over medium-high heat and season red snapper fillets with salt and black pepper.
- Sear the fillets for 4 to 5 minutes on each side until golden brown, then remove from skillet and set aside.
- In the same skillet, sauté onion, bell pepper, and celery until softened, about 3 to 4 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in flour and gradually whisk in chicken broth until the mixture is smooth; bring to a simmer.
- Add heavy cream, parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper if using; simmer for 5 to 7 minutes until thickened.
- Return the snapper fillets to the skillet and spoon the sauce over the fish, warming through for 2 to 3 minutes.
- Serve the snapper and Creole sauce over cooked rice, garnished with additional fresh parsley.
Notes
- Use fresh Creole seasoning for best flavor.
- Serve immediately for optimal texture.
- Leftovers can be refrigerated up to 2 days.
