Description
A delightful combination of flavors and textures featuring red snapper topped with a rich, creamy Creole sauce.
Ingredients
- 4 6-ounce red snapper fillets (skin on or off)
- 1 tablespoon olive oil
- 0.5 cup chopped onion
- 0.5 cup chopped green bell pepper
- 0.5 cup chopped celery
- 2 cloves minced garlic
- 0.25 cup all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 0.25 cup fresh chopped parsley
- 1 tablespoon Creole seasoning (or to taste)
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons butter (optional)
- Cooked rice (for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, green bell pepper, and celery. Cook for about 5 minutes, or until the vegetables become soft.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
- Sprinkle in the all-purpose flour and mix well. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper. Season with salt and black pepper to taste. Adjust the seasoning to your preference.
- Allow the sauce to simmer for about 5-7 minutes, thickening as it cooks.
- Meanwhile, season the red snapper fillets with salt and black pepper. In a separate skillet, melt the butter (if using) over medium heat and gently cook the fish for about 4-5 minutes per side, depending on thickness, or until the fish is cooked through and flakes easily.
- Serve the red snapper on a bed of cooked rice, generously drizzled with the creamy Creole sauce. Sprinkle with fresh parsley for a pop of color.
Notes
Consider marinating the red snapper in olive oil and lemon juice for additional flavor. Leftovers can be stored for up to two days in the refrigerator.