Heat oil in heavy-duty skillet. Liberally coat snapper with Creole seasoning. Dredge snapper in flour and saute until golden brown and remove.
Add topping ingredients and butter to skillet. Cook briefly and remove. Place snapper back in pan; add wine and spoon topping mix on top. Bake 6-7 minutes. Serve with rice and cold beer.
Series: Man Kitchen
Episode: Creole Baked Red Snapper (Ep. 1)
Courtesy of Keith Neubert