2 Gulf Coast Red Snapper fillets (can use drum, grouper, trigger, pompano if no snapper is available)
1 tbsp butter
1 tbsp olive oil
Lemon juice, as desired
1 cup yellow cabbage chopped
1 cup red cabbage chopped
1⁄4 cup mayonnaise
Fish: 1. Sprinkle Creole seasoning on each side of fillet. 2. Add butter and olive oil to cast iron skillet to keep smoking point down. Once butter is melted and sizzling, place fillet belly side down in skillet. 3. Let each side cook for a few minutes test if fish is ready by sticking a fork in it. If it goes all the way through the fish, its done. 4. Add fresh lemon juice over fish in skillet. Removed from skillet.
Slaw: Mix yellow cabbage, red cabbage, and mayonnaise in bowl. Season with black pepper.
Taco: 1. Place tortillas on open flame and toast both sides. 2. Flake fillets and place in tortillas. 3. Add slaw. Mash avocados and add dollop to tortillas.
Gulf Shrimp and Sweet Pepper Stir Fry with Honey-Citrus Glaze