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–+ servings
Red Snapper with Creamy Creole Sauce

Delicious Red Snapper with Creamy Creole Sauce in 40 Minutes

A quick gourmet dish featuring red snapper fillets in a creamy Creole sauce, perfect for a delicious Southern-inspired dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Skin on for added richness
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
For the Sauce
  • 1 cup Chopped Onion Can substitute with shallots
  • 1 cup Chopped Green Bell Pepper Any bell pepper can be used
  • 1 cup Chopped Celery Omit if not available
  • 2 cloves Minced Garlic Use garlic powder if fresh is unavailable
  • 2 tablespoons All-Purpose Flour For gluten-free, substitute with gluten-free flour blend
  • 1 cup Chicken Broth Can use vegetable broth for pescatarian version
  • 1 cup Heavy Cream For lighter version, use half-and-half or whole milk
  • 2 teaspoons Creole Seasoning Adjust according to spice preference
  • 1 tablespoon Worcestershire Sauce Can omit if unavailable
  • 1 pinch Cayenne Pepper Optional
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Butter Optional for extra richness
For Serving
  • 1/4 cup Chopped Fresh Parsley Can replace with chives or omit
  • 2 cups Cooked Rice Alternatively, serve with grits or crusty bread

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by patting the red snapper fillets dry using paper towels. Season both sides with salt, black pepper, and a sprinkle of Creole seasoning.
  2. In a large skillet, heat olive oil over medium-high heat. Add the seasoned red snapper fillets and cook for 2-3 minutes on each side until golden-brown. Remove from skillet and set aside.
  3. Using the same skillet, add chopped onion, green bell pepper, and chopped celery. Sauté over medium heat for 4-5 minutes until softened.
  4. Sprinkle all-purpose flour over the sautéed vegetables while stirring for about 1 minute. Gradually add chicken broth, whisking to avoid clumps. Let simmer for 2 minutes.
  5. Reduce heat to medium-low and stir in heavy cream and Creole seasoning. Add Worcestershire sauce and cayenne pepper if desired. Cook until bubbly and creamy.
  6. Nestle the seared red snapper fillets back into the sauce. Simmer for another 2-3 minutes.
  7. Serve the Red Snapper with Creole Sauce over cooked rice, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Fresh ingredients enhance the dish's flavor, particularly the garlic and herbs. Adjust seasoning to taste before serving.

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