Description
A delightful dish featuring flaky red snapper in a rich and creamy Creole sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 4 6-ounce 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 fresh parsley, chopped
- 1 tablespoon Creole seasoning
- 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, stirring frequently until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and continue cooking for an additional minute.
- Sprinkle the flour over the sautéed vegetables, stirring well to combine, and cook for 2-3 minutes.
- Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring to a simmer until thickened.
- Reduce heat and add heavy cream, stirring until incorporated. Add the Creole seasoning, Worcestershire sauce, and cayenne pepper. Adjust seasoning with salt and black pepper to taste.
- Gently nestle the red snapper fillets into the sauce, cover, and let cook for about 10-12 minutes or until the fish is opaque and flakes easily with a fork.
- Stir in butter just before serving. Garnish with fresh parsley.
- Serve the creamy Creole sauce with red snapper over cooked rice.
Notes
Always use fresh ingredients for the best taste. Adjust seasoning to your preference.