Description
This Creamy Creole Red Snapper Sauce offers a delightful Southern-inspired seafood dinner. Featuring tender red snapper fillets simmered in a rich, creamy Creole-spiced sauce with aromatic vegetables, it’s perfect served over fluffy cooked rice for a comforting, flavorful meal.
Ingredients
Scale
Fish
- 4 6-ounce Red Snapper Fillets (skin on or off)
Sauce
- 1 tablespoon Olive Oil (for sautéing)
- 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, to taste)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Butter (optional, as needed)
- 0.25 cup Fresh Parsley (chopped)
Serving
- Cooked Rice (for serving)
Instructions
- Prepare the Vegetables: Pour olive oil into a large skillet over medium heat. Let it shimmer, then add chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened and vibrant in color.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant and lightly golden.
- Create Roux Base: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes until the flour turns a light golden color, creating a roux.
- Add Liquids and Seasoning: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then add heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper. Stir well to combine.
- Simmer Sauce: Bring the mixture to a gentle simmer. Reduce the heat and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens and bubbles gently.
- Cook the Snapper: Gently place the red snapper fillets into the creamy sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
- Finish and Serve: Stir in the chopped fresh parsley for freshness and color. Serve the creamy Creole red snapper sauce immediately over fluffy cooked rice for a satisfying meal.
Notes
- Use skin-on or skinless red snapper fillets according to preference; ensure they are fresh for best flavor.
- The cayenne pepper is optional and can be adjusted to your preferred spice level.
- Butter is optional but can add extra richness to the sauce if desired; add it at the end to melt in.
- Serve with cooked white rice, brown rice, or even creamy mashed potatoes as an alternative.
- For a thicker sauce, cook a few minutes longer until desired consistency is reached.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on stovetop.
