Red Snapper with Creamy Creole Sauce
A delightful dish bringing a taste of Louisiana with flaky red snapper paired with a rich, zesty Creole sauce.
Ingredients
Main Ingredients
- 4 pieces red snapper fillets, skin on or off 6-ounce each
- 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
- to taste Salt and black pepper
- 2 tablespoons butter optional, for richness
- Cooked rice for serving
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, green bell pepper, and celery. Cook until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper.
- Simmer the mixture until it thickens, about 5-7 minutes. Season with salt and pepper to taste.
- If using, add the butter to the sauce for added richness.
Cooking the Snapper
- Gently add the red snapper fillets to the skillet, cover, and cook for 5-7 minutes, or until the fish is cooked through.
- Stir in the fresh parsley and serve the sauce over cooked rice.
Notes
For best flavor, use fresh red snapper. Adjust Creole seasoning based on spice preference. Use half-and-half for a lighter sauce.