This Red Snapper with Creamy Creole Sauce is rich, comforting, and full of Southern flavor. Tender fish fillets are simmered in a velvety Creole sauce made with aromatic vegetables, warm spices, and a touch of cream — perfect served over rice for a satisfying family dinner.
Ingredients
For the fish
- 4 red snapper fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Creole sauce
- ½ cup onion, finely chopped
- ½ cup green bell pepper, chopped
- ½ cup celery, chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped
- 1 tablespoon Creole seasoning (adjust to taste)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons butter (optional, for extra richness)
For serving
- Cooked white rice
Instructions
1️⃣ Season and sear the fish
Pat the snapper fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium heat and sear the fillets for 2–3 minutes per side until lightly golden. Remove and set aside.
2️⃣ Cook the vegetables
In the same skillet, sauté the onion, bell pepper, and celery until softened, about 4–5 minutes. Add garlic and cook for 1 minute until fragrant.
3️⃣ Make the Creole sauce
Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux. Slowly whisk in the chicken broth until smooth. Add heavy cream, Creole seasoning, Worcestershire sauce, cayenne (if using), and parsley. Simmer until the sauce thickens.
4️⃣ Finish the dish
Return the snapper fillets to the skillet and spoon the sauce over them. Simmer gently for 5–7 minutes, or until the fish is cooked through and flakes easily. Stir in butter for extra richness if desired.
Serving Suggestion
Serve hot over steamed rice and garnish with fresh parsley for a comforting, restaurant-style meal.
