4 snapper, cobia or amber jack fillets

olive oil

paprika

black pepper

Creole seasoning

Lemon Juice

Coat fillets with olive oil and lightly sprinkle with paprika, black pepper and Creole seasoning. Grill for 10 to 15 minutes on each side, or until fish begins to flake. Baste with lemon juice. Serve immediately with Dill Cream Sauce.

DILL CREAM SAUCE

1/2 cup green onions, chopped

2 tablespoons parsley, minced

2 tablespoons garlic, minced

1/2 cup butter

1/2 cup olive oil

1 and 1/2 cup half and half cream

1/8 teaspoon cayenne pepper

1 tablespoon dill weed

1/2 teaspoon salt

1/2 pound lump crabmeat

Sauté green onions, garlic, and parsley in butter and olive oil for 10 minutes. Add half and half slowly. Add cayenne, dill weed and salt.

Cook over low heat until thick. Add crabmeat when sauce reaches desired thickness. Serve sauce over fish.