Red Snapper with Creamy Creole Sauce
A delightful dish featuring tender red snapper in a rich, creamy Creole sauce, perfect for weeknight dinners or special occasions.
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.
Notes
Serve hot, drenched in the creamy sauce. Pairs well with a simple green salad or steamed vegetables.