Creole Sauce (see recipe)

Pan Seared Red Snapper

1. Sauté 7oz. fillet of Red Snapper (seasoned with Old Bay, grated lemon peel, salt and pepper) in 2 tblsp. Olive Oil. Make sure oil is just about at smoking point.

2. Reduce heat and sauté for 2 to 3 minutes (until golden brown). Turn and sauté for 2 minutes more (depending on thickness of fillet).

Saffron Rice

• 1 cup long grain rice
• ½ c. diced onion
• 3 c. Chicken Stock
• 1 tsp. Saffron (If saffron is unavailable, try using turmeric)
• ½ tblsp. Chopped garlic

1. Sauté onions and garlic until almost transparent in 2 tblsp. Olive oil.

2. Add chicken stock, 1 tsp. salt, and saffron.

3. Bring to a boil and add rice.

4. Reduce temp and simmer 20-25 minutes. (Until tender but firm).

5. On plate place sautéed fillet over a bed of rice.

6. Ladle sauce around plate and garnish fish with chopped parsley and a lemon wedge.

This recipe also works well with any Blackened, Grilled, or Baked fish. Serve as a delicious seafood main course.