2 cloves garlic
1/2 cup margarine
Juice of 2 lemons
2 pounds fresh red fish
Fresh or dried basil
Creole seasoning salt
Pepper and paprika, to taste
2 tablespoons flour

Mince garlic finely. Melt margarine and mix with garlic and lemon juice. Pour this over both sides of the cold fish and let sit until butter mixture firms, 3 to 4 minutes. Season fish with lots of basil, lots of seasoning salt, lots of pepper and lots of paprika to taste. Use any seasonings, but do not leave out basil. Lightly coat with sifted flour.

In a very hot nonstick skillet, sear the fish fillets quickly, about 30 seconds on each side. This seals in the juices and lightly browns the fish. Remove from skillet and place fish in a jellyroll pan or shallow baking dish. Then run the red fish under a preheated oven broiler 2 to 3 minutes to a side, just until fish flakes easily with a fork. Do not overcook.

Serve with pan juices.