Red Snapper with Creamy Creole Sauce – Page 2

Ingredients for Red Snapper with Creamy Creole Sauce

Gather the following ingredients to create this delectable dish:

For the Red Snapper:
- 4 red snapper fillets (about 6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Creole Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth (or seafood broth)
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (red or green)
- 3 cloves garlic, minced
- 1 teaspoon Creole seasoning (adjust to taste)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the red snapper fillets, cooking for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.

In the same skillet, add the diced onion and bell pepper. Sauté for about 2-3 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.
Pour in the heavy cream and chicken broth, stirring to combine. Add the Creole seasoning, Worcestershire sauce, and lemon juice. Bring the sauce to a gentle simmer, allowing it to thicken slightly for about 4-5 minutes.

Return the cooked red snapper fillets to the skillet, spooning the creamy sauce over the fish. Let it simmer together for another 2 minutes to allow the flavors to meld.

Plate the red snapper and drizzle additional sauce over the top. Garnish with freshly chopped parsley and serve immediately.

Choose Fresh Fish: For the best flavor and texture, use fresh red snapper. If using frozen, be sure to thaw it completely before cooking.
Adjust Seasoning: Feel free to customize the level of heat in the sauce by adding more or less Creole seasoning according to your preference.
Add Vegetables: For extra nutrition, consider adding spinach or mushrooms to the sauce.
Pair with Sides: Serve this dish with rice, quinoa, or crusty bread to soak up the delicious sauce.

Refrigeration: Store any leftover red snapper in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent overcooking.
Freezing: While it’s best enjoyed fresh, you can freeze the cooked red snapper (without sauce) in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Red Snapper with Creamy Creole Sauce pairs beautifully with:

Rice or Quinoa: The creamy sauce complements fluffy rice or nutty quinoa perfectly.
Steamed Vegetables: Fresh, steamed vegetables such as asparagus, green beans, or broccoli provide a lovely contrast.
White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio enhances the seafood flavors beautifully.