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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce: A Home Chef's Delight

Experience the vibrant flavors of the bayou with Red Snapper in a creamy Creole sauce, a delicious and simple dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Can substitute with cod, halibut, or mahi-mahi.
For the Sauce
  • 2 tablespoons Olive Oil Essential for sautéing vegetables.
  • 1 medium Onion Adds sweetness and depth.
  • 1 medium Green Bell Pepper Can be substituted or omitted.
  • 2 stalks Celery Infuses aromatic flavor.
  • 3 cloves Garlic Use fresh, minced for best flavor.
  • 1/4 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 2 cups Chicken Broth Consider fish stock for richer flavor.
  • 1 cup Heavy Cream Try half-and-half or coconut cream for lighter options.
  • 2 teaspoons Creole Seasoning Adjust to taste.
  • 1 tablespoon Worcestershire Sauce Adds complexity.
  • 1 pinch Cayenne Pepper Adjust according to personal preference.
  • to taste Salt Fundamental seasoning.
  • to taste Black Pepper Fundamental seasoning.
  • 2 tablespoons Butter Optional for enriching the sauce.
For Serving
  • 2 cups Cooked Rice Pair with either white or brown rice.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion, chopped green bell pepper, and chopped celery. Sauté for 5-7 minutes.
  2. Stir in 3 minced garlic cloves and cook for an additional minute. Sprinkle in 1/4 cup of all-purpose flour and stir constantly for 1-2 minutes.
  3. Gradually whisk in 2 cups of chicken broth, followed by 1 cup of heavy cream, 2 teaspoons of Creole seasoning, 1 tablespoon of Worcestershire sauce, and a pinch of cayenne pepper. Simmer for 5-7 minutes.
  4. Place the red snapper fillets into the sauce, cover, and cook for 5-7 minutes or until the fillets flake easily.
  5. Stir in chopped fresh parsley and serve immediately over a bed of cooked rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and stir the roux constantly to avoid burning. Adjust spices according to personal preference. Leftovers can be stored in an airtight container for up to 3 days.

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