Red Snapper with Creamy Creole Sauce Recipe
This Red Snapper with Creamy Creole Sauce is a flavorful and comforting dish featuring tender red snapper fillets cooked gently in a rich, creamy Creole sauce made with fresh vegetables, spices, and a touch of heat from cayenne pepper. Served over cooked rice, it’s a delightful combination of Southern-inspired flavors perfect for any dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Ingredients
Scale
Fish Fillets
- 4 6-ounce Red Snapper Fillets (Skin on or off)
Sauce & Vegetables
- 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
- 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)
To Serve
- Cooked Rice (As needed)
- 0.25 cup Parsley (Chopped, fresh)
Instructions
- Prepare Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and celery. Cook these vegetables until they soften, about 5-7 minutes, stirring occasionally to prevent sticking.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Make Roux: Sprinkle all-purpose flour over the cooked vegetables, stirring constantly for 1-2 minutes. This cooks off the raw flour taste and lightly browns the mixture to build flavor.
- Add Liquids and Seasonings: Gradually whisk in chicken broth to the vegetable-flour mixture, ensuring there are no lumps. Then stir in the heavy cream, creole seasoning, Worcestershire sauce, and cayenne pepper if desired. This forms the creamy Creole sauce base.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer for 5-7 minutes, stirring occasionally, until it slightly thickens. Season with salt and black pepper according to taste.
- Finish Sauce and Cook Fish: Optionally stir in butter for added richness. Carefully place the red snapper fillets into the sauce. Cover the skillet and cook for 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
- Add Fresh Herbs and Serve: Stir chopped fresh parsley into the sauce just before serving. Serve the fish and creamy Creole sauce immediately over a bed of cooked rice for a complete meal.
Notes
- Using skin-on snapper fillets can help hold the fish together better while cooking.
- If you prefer a spicier sauce, increase the cayenne pepper or add a pinch of hot sauce.
- Substitute chicken broth with fish stock or vegetable broth for a different flavor profile.
- To keep the fish from overcooking, check for doneness after 5 minutes and adjust the cooking time accordingly.
- Serve with steamed vegetables or a green salad to add a fresh contrast to the creamy sauce.
Keywords: Red Snapper, Creole Sauce, Seafood Recipe, Creamy Sauce, Southern Cooking, Fish Fillets, Easy Dinner
