Cooking Instructions
- Prep and Sear the Fish
- Pat the snapper fillets dry with paper towels. Season both sides lightly with salt, pepper, and a pinch of the Creole seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the fillets for 3–4 minutes per side (depending on thickness) until opaque and flaky. Remove them from the skillet and keep them warm on a plate.
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- Sauté the “Holy Trinity”
- In the same skillet, melt the butter (if using). Add the onion, bell pepper, and celery.
- Sauté for about 5 minutes until the vegetables are soft and translucent. Add the garlic and cook for just 1 minute more until fragrant.
- Build the Sauce Base
- Sprinkle the all-purpose flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste (it should look like a thick paste).
- Slowly whisk in the chicken broth to ensure there are no lumps.
- Simmer and Season
- Add the Creole seasoning, Worcestershire sauce, and cayenne pepper.
- Bring the sauce to a gentle simmer and let it thicken for about 5 minutes.
- The Creamy Finish
- Stir in the heavy cream and fresh parsley. Let it simmer for another minute until the sauce is silky and hot.
- Taste the sauce; add more salt, pepper, or Creole seasoning if you want more punch.
- Plating
- Serve the snapper fillets over a generous bed of cooked rice and ladle the creamy sauce over the top.
Tips for Success
- Fish Texture: If your fillets have the skin on, start them skin-side down in the pan and press them gently with a spatula for the first 30 seconds to keep them flat and make the skin crispy.
- Balance: If the sauce feels too rich, a small squeeze of lemon juice at the very end can cut through the cream and brighten the flavors.
