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Red Snapper with Creamy Creole Sauce Recipe

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★★★★★

4.7 from 81 reviews

A flavorful and creamy Creole-inspired dish featuring tender red snapper fillets cooked in a rich, spiced sauce made from sautéed vegetables, chicken broth, and heavy cream. This comforting meal is perfect served over fluffy cooked rice for a complete and satisfying dinner.

Ingredients

Scale

Fish and Seasoning

  • 4 6-ounce fillets Red Snapper Fillets (Skin on or off)
  • 1 tablespoon Olive Oil
  • 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)

Vegetables

  • 0.5 cup Onion (Chopped)
  • 0.5 cup Green Bell Pepper (Chopped)
  • 0.5 cup Celery (Chopped)
  • 2 cloves Garlic (Minced)
  • 0.25 cup Parsley (Chopped, fresh)

Sauce Base

  • 0.25 cup All-purpose Flour
  • 1.5 cups Chicken Broth
  • 0.5 cup Heavy Cream

To Serve

  • Cooked Rice (As needed)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery; cook until the vegetables are softened and fragrant, approximately 5 to 7 minutes.
  2. Add Garlic: Stir in the minced garlic and continue cooking for an additional 1 minute to release its aroma without burning.
  3. Create Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook while stirring constantly for 1 to 2 minutes until the flour turns a light golden brown to remove the raw flour taste.
  4. Add Liquids and Seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if you want some heat. Mix well to combine all the flavors.
  5. Simmer Sauce: Bring the sauce to a gentle simmer, reduce the heat to low, and cook for 5 to 7 minutes or until the sauce slightly thickens. Season with salt and black pepper according to taste.
  6. Incorporate Butter and Fish: Stir in the optional butter to add richness. Gently place the red snapper fillets into the creamy Creole sauce. Cover the skillet and cook the fish for 5 to 7 minutes or until it is cooked through and flakes easily with a fork.
  7. Finish and Serve: Stir in the fresh chopped parsley just before serving for a burst of color and freshness. Serve the red snapper and creamy Creole sauce over a bed of cooked rice immediately for a delicious meal.

Notes

  • For a spicier dish, increase the amount of cayenne pepper or add hot sauce to the sauce.
  • Red snapper can be substituted with other firm white fish such as cod or grouper.
  • If you prefer a gluten-free version, use gluten-free flour or cornstarch as a thickening agent.
  • Leftover sauce can be refrigerated and gently reheated; add a splash of chicken broth to loosen if it becomes too thick.
  • Ensure the fish is cooked through but not overcooked to maintain a tender texture.

Keywords: Red Snapper, Creole Sauce, Seafood, Fish Recipe, Creamy Sauce, Cajun, Dinner, Stovetop Cooking

Find it online: https://yumwithmia.com/red-snapper-with-creamy-creole-sauce-recipe/