Red Snapper with Creamy Creole Sauce
Why Make This Recipe
Red Snapper with Creamy Creole Sauce is a delightful and flavorful dish that brings a taste of the South right to your kitchen. The combination of tender red snapper and a rich, creamy sauce makes for a satisfying meal that is perfect for both special occasions and weeknight dinners. It’s easy to prepare, and the ingredients come together to create a bold, delicious flavor that everyone will enjoy. Plus, serving it over rice gives you a complete meal that’s both filling and tasty.
How To Make Red Snapper with Creamy Creole Sauce
Ingredients:
- 4 (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 chopped fresh parsley
- 1 tablespoon Creole seasoning (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 2 tablespoons butter (optional, for richness)
- Cooked rice, for serving
Directions:
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic for another minute.
- Sprinkle flour over the vegetables and cook and stir for 1-2 minutes to create a roux.
- Gradually whisk in chicken broth. Then stir in heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
- If using, stir butter into the sauce. Gently add the red snapper fillets, cover the skillet, and cook for 5-7 minutes until the fish is cooked through.
- Stir in the parsley and serve over cooked rice.
How To Serve Red Snapper with Creamy Creole Sauce
Serve the red snapper fillets hot, drenched in the creamy Creole sauce, over a bed of cooked rice. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. A little extra parsley on top can add a nice touch for presentation.
How To Store Red Snapper with Creamy Creole Sauce
If you have leftovers, you can store them in an airtight container in the refrigerator. This dish is best enjoyed fresh, but you can keep it for 1-2 days. When reheating, do so gently on the stove to avoid overcooking the fish.
Tips To Make Red Snapper with Creamy Creole Sauce
- Use fresh red snapper if possible for the best flavor and texture.
- Adjust the amount of Creole seasoning based on your spice preference.
- If you want a bit more heat, add more cayenne pepper or serve with hot sauce.
- Make sure not to overcook the fish; it should flake easily with a fork when done.
Variation
You can swap out red snapper for other types of fish, like tilapia or catfish, if you prefer. Additionally, you can make the sauce vegetarian by using vegetable broth and omitting the Worcestershire sauce or using a vegan alternative.
FAQs
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper. Just make sure to thaw it completely before cooking.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter version, though it may change the flavor slightly.
Can I add more vegetables to the sauce?
Absolutely! Feel free to add other vegetables like diced tomatoes, zucchini, or spinach to the sauce for additional flavor and nutrition.
Red Snapper with Creamy Creole Sauce
Ingredients
Main Ingredients
- 4 fillets red snapper fillets, skin on or off Use fresh for best flavor.
- 1 tablespoon olive oil For sautéing.
- 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 To thicken the sauce.
- 1 1/2 cups chicken broth Use low sodium if preferred.
- 1/2 cup heavy cream Can substitute with half-and-half or coconut milk.
- 1/4 cup chopped fresh parsley For garnish.
- 1 tablespoon Creole seasoning Adjust based on spice preference.
- 1 teaspoon Worcestershire sauce Optional, can omit for vegetarian version.
- 1/2 teaspoon cayenne pepper Optional for extra heat.
- to taste Salt and black pepper
- 2 tablespoons butter Optional, for richness.
- as needed Cooked rice, for serving
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
- Stir in the garlic for another minute.
- Sprinkle flour over the vegetables and cook and stir for 1-2 minutes to create a roux.
Cooking
- Gradually whisk in chicken broth. Then stir in heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper.
- Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
- If using, stir butter into the sauce.
- Gently add the red snapper fillets, cover the skillet, and cook for 5-7 minutes until the fish is cooked through.
Serving
- Stir in the parsley and serve over cooked rice.
