Red Snapper with Creamy Creole Sauce: A Culinary Delight
Embark on a culinary journey to the heart of Louisiana with this exquisite Red Snapper in Creamy Creole Sauce. Flaky, tender red snapper fillets are nestled in a rich, velvety sauce brimming with the classic 'holy trinity' of Creole cuisine and a perfect balance of spices. This dish delivers a sophisticated yet comforting flavor profile that is sure to impress.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Offers a rich, authentic Creole flavor experience with minimal effort.
- Quick to prepare, making it ideal for both weeknight dinners and special occasions.
- Features tender, flaky red snapper enveloped in a luscious, aromatic sauce.
- A versatile dish that pairs beautifully with rice, grits, or crusty bread.
- Visually stunning with vibrant colors, making for an impressive presentation.
Ingredients
- 4 (approx. 170 g each) red snapper fillets, skin on or off
- 15 ml (1 tablespoon) olive oil
- 120 g (0.5 cup) yellow onion, finely chopped
- 80 g (0.5 cup) green bell pepper, finely chopped
- 60 g (0.5 cup) celery, finely chopped
- 2 cloves garlic, minced
- 30 g (0.25 cup) all-purpose flour
- 360 ml (1.5 cups) chicken broth
- 120 ml (0.5 cup) heavy cream (35% fat)
- 15 g (0.25 cup) fresh parsley, finely chopped
- 15 g (1 tablespoon) Creole seasoning, or to taste
- 5 ml (1 teaspoon) Worcestershire sauce
- 2.5 ml (0.5 teaspoon) cayenne pepper, optional
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 g (2 tablespoons) unsalted butter, optional
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and become translucent, forming the aromatic foundation of your Creole sauce.
- Stir in the minced garlic and continue to cook for 1 minute more, or until the garlic is fragrant. Be diligent to not burn the garlic, as this can impart an undesirable bitter flavor to the delicate sauce.
- Sprinkle the all-purpose flour evenly over the softened vegetables. Cook, stirring constantly with a whisk or wooden spoon, for 1-2 minutes until the flour is lightly browned and emits a nutty aroma. This process creates a roux, essential for thickening the sauce and adding depth of flavor.
- Gradually whisk in the chicken broth, adding it slowly to the roux to ensure a smooth consistency without lumps. Continue whisking until the mixture is well combined and begins to thicken. Subsequently, stir in the heavy cream, Creole seasoning, Worcestershire sauce, and the optional cayenne pepper, integrating all the vibrant flavors.
- Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low and allow it to continue to cook for 5-7 minutes, or until the sauce has achieved your desired thickness, elegantly coating the back of a spoon. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as necessary to achieve perfect balance.
- If you are using it, stir in the unsalted butter until it is completely melted and incorporated; this will lend a luxurious sheen and further richness to the sauce. Gently place the red snapper fillets directly into the simmering Creole sauce. Cover the skillet and allow the fish to cook for 5-7 minutes, or until the snapper is opaque throughout and flakes easily when tested with a fork. Cooking time may vary slightly based on the thickness of your individual fillets.
- Remove the skillet from the heat. Stir in the fresh, finely chopped parsley, ensuring it is evenly distributed throughout the sauce. This final addition provides a burst of fresh herbal notes and vibrant color. Serve the red snapper and its creamy Creole sauce immediately over a bed of fluffy cooked rice, allowing the rice to absorb the delectable, rich sauce.
Tools You’ll Need
- Large skillet or Dutch oven with a lid
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
Essential Success Tips
- For the best flavor, use fresh, high-quality red snapper fillets. Pat them dry before adding to the sauce to help them cook evenly.
- When making the roux, cook the flour just until it's lightly browned and nutty; avoid over-browning, which can make the sauce bitter.
- Whisk the chicken broth in gradually to prevent lumps, ensuring a silky smooth sauce.
- Do not overcook the fish; red snapper cooks quickly. It's done when it flakes easily with a fork.
- Taste and adjust seasoning frequently, especially after adding the Creole seasoning, as spice blends vary in salt content.
Professional Cooking Secrets
- To elevate the Creole flavors, consider deglazing the pan with a splash of dry white wine or vermouth after cooking the vegetables and before adding the flour. This adds an extra layer of complexity.
- For an even richer sauce, infuse the heavy cream with a bay leaf and a pinch of thyme before adding it to the skillet. Strain the cream before use for a smooth texture.
- If you want to intensify the heat, consider adding a pinch of smoked paprika along with the cayenne for a deeper, more nuanced spice profile.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much.
- Variations: Feel free to experiment with other firm white fish like cod or halibut. For a vegetarian option, replace the fish with pan-seared tofu or hearty mushrooms, and use vegetable broth instead of chicken broth.
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper fillets. Ensure they are fully thawed and thoroughly patted dry with paper towels before adding them to the sauce. This helps prevent excess water from diluting the sauce and ensures proper cooking.
What can I serve with Red Snapper with Creamy Creole Sauce besides rice?
While rice is a classic pairing, this dish is also excellent with creamy grits, polenta, crusty French bread for soaking up the sauce, or even a side of roasted asparagus or green beans to complement the rich flavors.
Is Creole seasoning very spicy? Can I adjust the heat?
Creole seasoning typically has a moderate kick, and the optional cayenne pepper adds extra heat. You can absolutely adjust the spice level by using less Creole seasoning, omitting the cayenne, or adding a touch more if you prefer a fiery dish. Always taste the sauce before adding the fish to ensure it meets your preference.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 38g, Fat: 28g, Carbs: 18g (per serving, estimated without rice)
Allergy Information
Contains dairy (heavy cream, butter) and gluten (all-purpose flour). For a gluten-free version, use a gluten-free all-purpose flour blend for the roux. This dish also contains fish.
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