Red Snapper with Creamy Creole Sauce
Delicious red snapper fillets served in a rich, creamy Creole sauce with aromatic vegetables and spices, perfect for a flavorful dinner over rice.
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.