Red Snapper with Creamy Creole Sauce - Ready in 40 minutes
One-skillet red snapper recipeCreamy Creole sauce with bold flavorReady in 40 minutes
Ingredients
- 4 red snapper fillets 6 ounces each, skin on or off
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ cup green bell pepper chopped
- ½ cup celery chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 tablespoon Creole seasoning or to taste
- 1 teaspoon Worcestershire sauce halal-friendly
- ½ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter optional
- ¼ cup fresh parsley chopped
- Cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery, cooking for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth, followed by heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper.
- Bring the sauce to a gentle simmer, reduce heat to low, and cook for 5–7 minutes until slightly thickened. Season with salt and pepper.
- Stir in butter if using, then gently place the red snapper fillets into the sauce. Cover and cook for 5–7 minutes, until the fish flakes easily.
- Sprinkle with fresh parsley and serve Red Snapper with Creamy Creole Sauce immediately over cooked rice.
Notes
Serve with steamed rice, mashed potatoes, or crusty bread. You can also add shrimp to the sauce for a seafood variation.