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Red Snapper with Creamy Creole Sauce

Savory Red Snapper with Creamy Creole Sauce for a Cozy Dinner

This Red Snapper with Creamy Creole Sauce recipe is quick, versatile, and packed with flavor, making it perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with butter for added richness.
  • 1 medium Onion Choose yellow or white varieties for the best flavor.
  • 1 medium Green Bell Pepper Adds a fresh crunch and vibrant color.
  • 2 stalks Celery Contributes a subtle flavor base essential for the sauce.
  • 3 cloves Garlic Using fresh garlic enhances taste.
  • 2 tablespoons All-purpose Flour Swap for gluten-free flour if needed.
  • 1 cup Chicken Broth Fish stock enhances seafood flavor.
  • 1 cup Heavy Cream For a lighter option, go for half-and-half or coconut cream.
  • 2 teaspoons Creole Seasoning Adjust to your preferred spice level.
  • 1 tablespoon Worcestershire Sauce A little goes a long way.
  • 1 dash Cayenne Pepper Optional heat adjustment.
  • to taste Salt and Black Pepper Essential seasonings.
  • 1 tablespoon Butter Optional, adds richness.
For Cooking and Serving
  • 4 fillets Red Snapper Skin on or off as you prefer.
  • 1/4 cup Fresh Parsley A bright garnish.
  • 2 cups Cooked Rice Traditional pairing.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion, green bell pepper, and diced celery, sautéing for 5-7 minutes until they soften.
  2. Stir in 3 minced garlic cloves and cook for an additional minute. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for 1-2 minutes until it forms a light golden roux.
  3. Gradually whisk in 1 cup of chicken broth, ensuring there are no lumps. Once smooth, add 1 cup of heavy cream, 2 teaspoons of Creole seasoning, 1 tablespoon of Worcestershire sauce, and a dash of cayenne pepper. Allow to simmer for 5-7 minutes.
  4. Stir in 1 tablespoon of butter if desired. Gently place 4 red snapper fillets into the skillet, submerging them in the creamy sauce. Cover and cook for 5-7 minutes.
  5. Remove from heat, sprinkle with finely chopped fresh parsley, and serve over a bed of fluffy cooked rice.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor and adjust the heat level based on preference. Leftovers can be stored in the fridge for up to 3 days.

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