Red Snapper with Creamy Creole Sauce
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
