Instructions: Season fish fillets with Bayou Blast - (Emeril"s Creole Seasoning). Heat oil in a saute pan, add fillets and sear until golden-brown. Turn carefully and sear second side until golden-brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly.

Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables.

This recipe yields 4 servings.

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