Description
This Red Snapper with Creamy Creole Sauce is a delicious and elegant dish featuring tender snapper fillets seared to perfection and smothered in a luscious, flavorful Creole-inspired sauce. Served over a bed of fluffy cooked rice, it combines aromatic vegetables, a touch of heat, and rich creaminess for a truly satisfying meal perfect for any occasion.
Ingredients
Scale
Fish
- 2 (6-ounce) Red Snapper Fillets, skin on or off
- 1 tablespoon Olive Oil
- Salt, to taste
- Black Pepper, to taste
Sauce
- 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
- 2 tablespoons Butter, optional
Serving
- Cooked Rice, for serving
Instructions
- Prepare and Sear Snapper: Heat olive oil in a skillet over medium-high heat. Season the red snapper fillets with salt and black pepper on both sides. Place the fillets in the hot pan and sear for 4-5 minutes per side until they develop a golden brown crust. Remove the fillets from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onion, green bell pepper, and celery. Sauté for 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Create Roux and Add Broth: Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking the flour for about a minute to remove the raw taste. Gradually pour in the chicken broth while stirring continuously to prevent lumps, creating a smooth sauce base. Bring this mixture to a gentle simmer.
- Add Cream and Seasonings: Stir in the heavy cream, chopped parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper if you like some heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Finish with Fish: Return the seared snapper fillets to the skillet. Spoon the creamy Creole sauce over the fish and let it warm through for 2-3 minutes, ensuring the snapper is fully coated and heated without overcooking.
- Serve: Plate the red snapper over cooked rice. Garnish with additional fresh parsley if desired, and serve immediately for a comforting and flavorful meal.
Notes
- For a richer sauce, stir in the optional butter at the end to add extra silkiness.
- If you prefer a spicier dish, increase cayenne pepper according to taste or add a dash of hot sauce.
- Red snapper fillets can be substituted with other firm white fish such as grouper or halibut.
- Using skin-on fillets helps keep the fish moist during cooking, but skinless works equally well.
- Serve with steamed vegetables or a side salad to make a complete meal.
