Red Snapper with Creamy Creole Sauce
Ingredients:
4 (6-ounce) red snapper fillets, skin on or off
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1 tablespoon Creole seasoning (or to taste)
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
2 tablespoons butter (optional, for richness)
Cooked rice, for serving
Instructions:
1. Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Make the roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes until lightly browned. This creates a roux, which thickens the sauce.
3. Add the liquids: Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for about 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Cook the fish: If using butter, stir it into the sauce now. Gently place the red snapper fillets in the sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillets.
5. Serve: Stir in the parsley. Serve the red snapper immediately over cooked rice. Enjoy!