A flavorful Southern-style dish served with rich, spicy sauce over rice.
Ingredients
4 (6-ounce) red snapper fillets, skin on or off
1 tablespoon olive oil
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
¼ cup all-purpose flour
1½ cups chicken broth
½ cup heavy cream
¼ cup chopped fresh parsley
1 tablespoon Creole seasoning (or to taste)
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
2 tablespoons butter (optional, for richness)
Cooked rice, for serving
Instructions
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