- 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
Sprinkle fillets evenly with salt and pepper.
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.
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.