Description
A luxurious yet accessible dish featuring pan-seared Red Snapper topped with a creamy, flavorful Creole sauce.
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 and Black Pepper, to taste
- 2 tablespoons Butter (optional)
- Cooked Rice (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onions, bell peppers, and celery to the pan. Sauté for about 5-7 minutes until the vegetables soften.
- Add minced garlic, stirring for an additional minute until fragrant.
- Sprinkle flour over the vegetables, allowing it to blend in while cooking for about 2 minutes.
- Gradually whisk in chicken broth, ensuring there are no lumps. Let it simmer for about 5 minutes, or until it thickens slightly.
- Pour in heavy cream, stirring to combine. Add the Creole seasoning, Worcestershire sauce, and cayenne pepper, seasoning with salt and black pepper to taste. Allow the sauce to simmer for another 5 minutes.
- While the sauce simmers, in another pan, season the Red Snapper fillets with salt and pepper. If desired, add butter to the skillet for added flavor.
- Sear each fillet for about 4-5 minutes on each side, until cooked through and golden brown.
- Serve the fillets over a bed of cooked rice, generously drizzling the creamy Creole sauce over the top.
- Finish with freshly chopped parsley as a garnish.
Notes
Use fresh ingredients for maximum flavor. The sauce can be made ahead of time for convenience.
