Description
This Red Snapper with Creamy Creole Sauce recipe is a delightful combination of tender fish fillets smothered in a rich and flavorful sauce, perfect for a weeknight dinner indulgence. The creamy Creole sauce brings a touch of spice and a lot of taste to the dish, making it a favorite among seafood lovers.
Ingredients
Main Ingredients
- 4 6-ounce fillets Red Snapper Fillets, Skin on or off
- 1 tablespoon Olive Oil
- 0.5 cup Onion, Chopped
- 0.5 cup Green Bell Pepper, Chopped
- 0.5 cup Celery, Chopped
- 2 cloves Garlic, Minced
- 0.25 cup All-purpose Flour
- 1.5 cups Chicken Broth
- 0.5 cup Heavy Cream
- 0.25 cup Parsley, Chopped, fresh
- 1 tablespoon Creole Seasoning, Or to taste
- 1 teaspoon Worcestershire Sauce
- 0.5 teaspoon Cayenne Pepper, Optional
- To taste Salt
- To taste Black Pepper
- 2 tablespoons Butter, Optional
- As needed Cooked Rice, For serving
Instructions
- 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 garlic and cook for 1 minute more.
- Sprinkle flour over vegetables; cook, stirring constantly, for 1-2 minutes until lightly browned.
- Gradually whisk in chicken broth, ensuring no lumps form. Stir in heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper (if using).
- Bring to a simmer; reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Season with salt and pepper.
- Stir in butter (if using). Gently place red snapper fillets in sauce. Cover and cook for 5-7 minutes, or until cooked through and flakes easily with a fork.
- Stir in parsley. Serve immediately over cooked rice.
Notes
- For a richer sauce, use a combination of chicken broth and fish stock.
- You can adjust the amount of cayenne pepper to control the spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Creole
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
