Description
A delightful dish featuring red snapper served with a creamy Creole sauce, infused with aromatic vegetables and spices, perfect for any seafood lover.
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 (adjust 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, stirring frequently until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and continue cooking for an additional minute, allowing the garlic to release its fragrance.
- Sprinkle the flour over the sautéed vegetables, stirring well to combine and cook for 2-3 minutes to reduce the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring occasionally until it thickens.
- Reduce the heat and add the heavy cream, stirring until fully incorporated. Mix in the Creole seasoning, Worcestershire sauce, and cayenne pepper (if using), adjusting the 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.
- For extra richness, stir in the butter just before serving. Garnish the dish with fresh parsley for a pop of color and freshness.
- Serve the creamy Creole sauce with red snapper over cooked rice for a complete meal, letting the sauce soak into the rice for added flavor.
Notes
Use fresh ingredients for the best flavor. Adjust the spiciness of the sauce to your liking by adding more cayenne or hot sauce.
