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Red Snapper à la Creole

Yield 6 servings


  • 6 (8-ounce) red snapper fillets, skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 teaspoon unsalted butter
  • Creole Tomato Sauce
  • 1/2 cup slivered fresh basil leaves

How to Make It

  1. Sprinkle fillets evenly with salt and pepper.

  2. Heat olive oil and butter in a large skillet over medium heat; sauté fillets 2 to 3 minutes on each side or until fish flakes with a fork. Remove fish and drain on paper towels; keep warm.

  3. Add Creole Tomato Sauce to skillet. Stir to incorporate any fish juices or browned bits remaining in the skillet. Serve snapper fillets with generous amount of sauce; top with slivered basil leaves.