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Grilled Red Snapper with Creamy Creole Coconut Sauce
This grilled red snapper with creamy Creole sauce highlights the bold, layered flavors of Caribbean cooking while keeping the technique approachable. The fish is butterflied, marinated in fresh epis, and grilled over charcoal for a smoky, tender finish. The sauce is where the magic happens, built slowly with aromatics, tomatoes, coconut milk, and the reserved fish bone to extract maximum depth and richness. The result is a silky, flavorful sauce that complements the snapper perfectly without overpowering it.
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