Are you in the mood to spice up your meal? Try this fancy Friday recipe! Deliciously seasoned Red Snapper fillets, topped with baby spinach, decorated with juicy peaches and yogurt sauce.
Chef Nathan Gresham of Galatoire's Bistro cooked this dish during the Louisiana Seafood Cook-Off in 2009. A sautéed red snapper filet with creole tomoao and saffron butter sauce.
Red snapper is a great fish for this dish, but any will do. The head of the fish is optional. Fish should be scaled only.