A flavorful and creamy Creole-inspired red snapper dish featuring a rich sauce made with sautéed vegetables, Creole seasoning, and a touch of heavy cream. Perfectly cooked snapper fillets simmered in this savory sauce create a comforting and elegant main course served over fluffy rice.
Total Time:40 minutes
Yield:4 servings
Ingredients
Main 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 (or to taste)
1 teaspoon Worcestershire sauce
0.5 teaspoon cayenne pepper (optional)
Salt, to taste
Black pepper, to taste
2 tablespoons butter (optional)
Cooked rice, as needed for serving
Instructions
Prepare Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and celery, cooking until softened, about 7 minutes.
Add Garlic: Stir in minced garlic and cook for 1 minute more to release its aroma.
Create Roux: Sprinkle all-purpose flour over the sautéed vegetables. Cook while stirring constantly for 2 minutes until the flour is lightly browned but not burnt.
Add Liquids and Seasonings: Gradually whisk in chicken broth, ensuring no lumps form in the sauce. Stir in heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using.
Simmer Sauce: Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 7 minutes until slightly thickened. Season with salt and black pepper to taste.
Add Butter and Snapper: Stir in butter if using for added richness. Gently place red snapper fillets into the sauce, cover the skillet, and cook for 7 minutes or until the fish is cooked through and flakes easily with a fork.
Finish and Serve: Stir chopped fresh parsley into the sauce just before serving. Serve the creamy Creole red snapper immediately over cooked rice.
Notes
For a spicier dish, increase the amount of cayenne pepper or Creole seasoning.
If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
Using skin-on fillets can add extra flavor, but you can remove the skin if preferred.
Gently handle the fish to keep fillets intact during cooking.
Butter is optional but adds richness and silkiness to the sauce.
Serve with steamed or boiled rice to soak up the flavorful sauce.
