Description
A delicious seafood dish featuring tender red snapper fillets topped with a creamy Creole sauce, perfect for special occasions.
Ingredients
Scale
- 4 6-ounce fillets 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 Parsley (Chopped, fresh)
- 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
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
- Sprinkle in the all-purpose flour and stir to combine. Cook for another minute.
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the heavy cream and stir in the Creole seasoning, Worcestershire sauce, cayenne pepper, salt, and black pepper. Let the sauce simmer for about 5-10 minutes until it thickens.
- In another skillet, cook the red snapper fillets skin-side down for about 4-5 minutes on each side, or until they are cooked through and flaky.
- If desired, add butter to the sauce for extra richness and stir in the chopped parsley just before serving.
- Serve the snapper fillets on a plate, topped with the creamy Creole sauce.
Notes
For added flavor, marinate the fish in Creole seasoning and lemon juice for a couple of hours before cooking. Adjust spice levels to preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg