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Red Snapper with Creamy Creole Sauce Recipe

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★★★★★

4.9 from 84 reviews

This classic Red Snapper with Creamy Creole Sauce recipe features tender red snapper fillets simmered in a rich, flavorful Creole sauce made with aromatic vegetables, cream, and spices. Served over fluffy cooked rice, this dish offers a delightful blend of Southern and Cajun flavors, perfect for an elegant yet comforting meal.

Ingredients

Scale

Fish and Seasonings

  • 4 6-ounce 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 and Sauce

  • 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)

Serving

  • Cooked Rice (As needed for serving)

Instructions

  1. Prepare Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery. Cook these vegetables, stirring occasionally, until they become soft and tender, about 5 to 7 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
  3. Create Roux Base: Sprinkle the all-purpose flour evenly over the cooked vegetables. Cook while stirring constantly for 1 to 2 minutes, allowing the flour to lightly brown but not burn, which will help thicken the sauce.
  4. Incorporate Liquids and Seasonings: Gradually whisk in the chicken broth, ensuring the mixture remains smooth without lumps. Follow by stirring in heavy cream, Creole seasoning, Worcestershire sauce, and optional cayenne pepper. Mix well to combine all flavors.
  5. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to simmer for 5 to 7 minutes until it thickens slightly. Season to taste with salt and black pepper.
  6. Add Butter and Fish: Stir in the butter if using, which will enrich the sauce. Carefully place the red snapper fillets into the sauce, spooning some sauce over the fillets. Cover the skillet with a lid and cook for another 5 to 7 minutes, or until the fish is opaque, flakes easily, and is cooked through.
  7. Finish and Serve: Stir in the chopped fresh parsley for brightness. Serve the creamy Creole sauced red snapper immediately over cooked rice for a complete meal.

Notes

  • You can use skin-on or skinless red snapper fillets based on preference.
  • Cayenne pepper is optional and can be adjusted for desired heat level.
  • Butter adds richness but can be omitted or substituted with olive oil for a lighter sauce.
  • Ensure the sauce simmers gently to prevent curdling of the cream.
  • Serve with cooked white or brown rice, or a side of crusty bread to soak up the sauce.

Keywords: Red Snapper, Creole Sauce, Creamy Fish Recipe, Cajun, Southern Cooking, Seafood Dinner, Easy Fish Recipe, One Pan Meal

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