Red Snapper with Creamy Creole Sauce
A delightful mix of Cajun flavor and creamy sauce that perfectly complements red snapper fillets, making it an elegant yet comforting dish for any occasion.
Ingredients
Fish and Cooking Ingredients
- 4 pieces 6-ounce fillets Red Snapper Fillets (Skin on or off) Red snapper can be pricier; you can substitute with swai if needed.
- 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 Can substitute with cornstarch slurry.
- 1.5 cups Chicken Broth Use low sodium if preferred.
- 0.5 cup Heavy Cream Add at the end for a creamy finish.
- 0.25 cup Parsley (Chopped, fresh) Use for garnish.
- 1 tablespoon Creole Seasoning Adjust to taste.
- 1 teaspoon Worcestershire Sauce
- 0.5 teaspoon Cayenne Pepper (Optional) Adjust based on spice tolerance.
- to taste spices Salt
- to taste spices Black Pepper
- 2 tablespoons Butter (Optional) Enhances flavor.
- as needed serving Cooked Rice Serve the dish over rice.
Instructions
Preparation and Cooking
- Pat the red snapper dry and season both sides with salt, pepper, and a sprinkle of Creole seasoning.
- Heat olive oil in a large skillet over medium-high heat; sear fillets for 2–3 minutes per side until golden (skin-side down first if skin-on). Remove and tent with foil.
- Lower heat to medium, add butter (if using), then sauté onion, bell pepper, and celery until soft—about 5–7 minutes. Stir in garlic 1 minute before it starts to burn.
- Sprinkle flour over the vegetables, stir to coat thoroughly (this is the roux-lite) and cook for an additional 1–2 minutes.
- Slowly whisk in chicken broth, scraping up browned bits from the pan. Add Worcestershire sauce, Creole seasoning, and cayenne pepper if desired. Simmer to thicken.
- Stir in heavy cream, heating through but do not boil; we want the sauce silky, not curdled. Add parsley and adjust salt and pepper to taste.
- Nestle the snapper back into the pan and spoon sauce over it. Cover briefly (1–2 minutes) to let the flavors marry. Serve over rice.
Notes
If the sauce gets too thick, loosen it with a splash of broth; if it's too thin, simmer until it thickens to desired consistency. This dish pairs wonderfully with a chocolate cheesecake for dessert.