Red Snapper with Creamy Creole Sauce Recipe

Introduction

This Red Snapper with Creamy Creole Sauce is a flavorful and comforting dish that brings together tender fish fillets and a rich, spicy sauce. Perfect for a weeknight dinner or a special occasion, it pairs wonderfully with steamed rice for a complete meal.

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, to taste
• Black pepper, to taste
• 2 tablespoons butter (optional)
• Cooked rice, for serving

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and celery; cook until softened, about 5 to 7 minutes.
2. Step 2: Stir in minced garlic and cook for an additional 1 minute.
3. Step 3: Sprinkle flour over the vegetables, stirring constantly, and cook for 1 to 2 minutes until lightly browned.
4. Step 4: Gradually whisk in chicken broth to avoid lumps. Then stir in heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using.
5. Step 5: Bring the sauce to a simmer, reduce heat to low, and cook for 5 to 7 minutes until it thickens slightly. Season with salt and black pepper to taste.
6. Step 6: Stir in butter if desired. Gently place the red snapper fillets into the sauce. Cover and cook for 5 to 7 minutes until the fish is cooked through and flakes easily with a fork.
7. Step 7: Stir in fresh parsley. Serve the snapper and sauce immediately over cooked rice.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
• Try using other firm white fish like cod or grouper if red snapper is unavailable.
• Adjust the Creole seasoning and cayenne pepper to control the heat level to your preference.
• Adding a splash of white wine before the chicken broth can enhance the sauce’s depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid drying out the fish. Adding a splash of broth or cream while reheating can help maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen red snapper fillets for this recipe?

Yes, you can use frozen fillets. Just be sure to thaw them completely and pat dry before cooking to ensure the sauce adheres well and the fish cooks evenly.

What can I serve instead of rice?

This dish pairs well with mashed potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce. Steamed vegetables also make a great side.

Red Snapper with Creamy Creole Sauce Recipe

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4.5 from 58 reviews

This flavorful Red Snapper with Creamy Creole Sauce recipe features tender snapper fillets simmered in a rich, spicy creole sauce made with fresh vegetables, cream, and authentic seasonings. It’s a comforting and elegant dish perfect for a quick weeknight dinner served over fluffy cooked rice.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole

Ingredients

Scale 1x2x3x

Fish

• 4 6-ounce fillets Red Snapper Fillets (Skin on or off)

Sauce

• 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)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Butter (Optional)

Serving

• Cooked Rice (As needed for serving)

Instructions

1. Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and celery; cook for about 5-7 minutes until the vegetables are softened.
2. Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
3. Create roux: Sprinkle all-purpose flour over the cooked vegetables and cook, stirring constantly, for 1-2 minutes until the flour is lightly browned to form a base for the sauce.
4. Add liquids and seasonings: Gradually whisk in chicken broth to avoid lumps. Then stir in heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using.
5. Simmer the sauce: Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes until the sauce has thickened slightly. Season with salt and black pepper to taste.
6. Finish the sauce and cook snapper: Stir in butter if using for extra richness. Gently place the red snapper fillets in the sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Garnish and serve: Stir in chopped fresh parsley for brightness. Serve the snapper with the creamy Creole sauce immediately over cooked rice.

Notes

• If you prefer a spicier sauce, increase the amount of cayenne pepper or add hot sauce to taste.
• You can substitute chicken broth with vegetable broth to make the dish pescatarian-friendly.
• For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
• Be careful not to overcook the snapper fillets to keep them tender and moist.
• Leftovers can be refrigerated for up to 2 days and gently reheated on stovetop or microwave.

Keywords: Red Snapper, Creole Sauce, Seafood Recipe, Easy Dinner, Spicy Creamy Sauce, Stovetop Fish Recipe