1 Pat the snapper fillets dry and season both sides with salt, pepper, and Creole seasoning.

2 Lightly coat each fillet with flour, shaking off excess.

3 Heat olive oil in a large skillet over medium-high heat. Add butter once oil is hot.

4 Sear the fillets skin-side down (if skin-on) for 3–4 minutes until golden and crisp, then flip and cook 1–2 minutes more until just cooked through. Transfer to a warm plate.

5 In the same skillet, reduce heat to medium and add onion, bell pepper, and celery. Sauté for 4–5 minutes until softened.

6 Add garlic and smoked paprika; cook 30 seconds until fragrant.

7 Stir in diced tomatoes and deglaze the pan with the stock, scraping up any browned bits. Simmer 4–5 minutes to reduce slightly.

8 Lower heat and stir in heavy cream and Worcestershire sauce. Simmer gently for 2–3 minutes until the sauce is creamy and slightly thickened. Taste and adjust seasoning with salt, pepper, or a pinch more Creole seasoning.

9 Return the snapper to the skillet to warm through for 1–2 minutes, spooning sauce over the fish.

10 Finish with lemon juice and scatter chopped parsley and sliced green onions over the top.

11 Serve the red snapper immediately over steamed rice or with crusty bread to soak up the creamy Creole sauce. Enjoy!