Cajun Blackened Red Snapper with Creole Cream Sauce & Red Snapper Ceviche

It’s Red Snapper Season on the Emerald Coast, and I’m sharing two of my favorite ways to bring this Gulf favorite to the table. First up: a bright and refreshing Red Snapper Ceviche — cured in citrus, tossed with avocado, jalapeño, and fresh herbs, and perfect for hot summer nights or beachside bites. Next, turn up the flavor with a bold Cajun Blackened Red Snapper topped with a rich Creole cream sauce. It’s spicy, buttery, and made to impress — whether you're hosting dinner or just craving something with a kick. Two coastal classics, one delicious season.

REMEMBER: use this recipe as an outline/guideline.

***Make it to your DIET and GOALS!