Red Snapper with Creamy Creole Sauce Recipe
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.
- 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
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
- 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.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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.
- 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
