Description
A comforting dish featuring flaky Red Snapper fillets paired with a rich and creamy Creole sauce, perfectly seasoned for a flavor explosion.
Ingredients
Scale
- 4 6-ounce fillets Red Snapper (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
- Pat the fish fillets dry with paper towels and season with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium heat. Add chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir for about 2 minutes, allowing it to absorb the oil.
- Gradually whisk in the chicken broth and bring to a simmer. Allow it to thicken for 3-4 minutes.
- Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper. Simmer for 5 more minutes.
- Add the fish fillets to the sauce, spooning some over the top. Cover and let simmer for 8-10 minutes until the fish flakes easily.
- Remove from heat and sprinkle with fresh chopped parsley before serving over cooked rice.
Notes
For enhanced flavor, consider allowing the onions to caramelize a bit more. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg