Description
A delicious recipe for creamy red snapper fillets served over rice.
Ingredients
Scale
- 4 6-ounce red snapper fillets (skin on or off)
- 1 tablespoon olive oil
- 1/2 cup onion (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup celery (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (low sodium recommended)
- 1/2 cup heavy cream
- 1/4 cup fresh parsley (chopped)
- 1 tablespoon Creole seasoning (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper (to taste)
- 2 tablespoons butter (optional)
- Cooked rice (for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Then, sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes, until the flour is lightly browned and forms a smooth paste (this is the roux). Continuously stir to prevent burning.
- Gradually whisk in the chicken broth, adding a little at a time and whisking vigorously to prevent lumps. Once the broth is incorporated, stir in the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne pepper if using.
- Bring the mixture to a simmer, then reduce the heat to low. Simmer gently for 5-7 minutes, or until the sauce has thickened slightly to your desired consistency. Season with salt and pepper to taste.
- If using butter, stir it into the sauce now. Gently place the red snapper fillets in the sauce. Don’t overcrowd the pan – cook in batches if necessary. 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.
- Stir in the chopped parsley. Serve the red snapper immediately over cooked rice. Garnish with extra parsley if desired.
Notes
- This dish can be served with a side of vegetables for a complete meal.
- Adjust the level of heat according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce over rice
- Calories: 400
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg