Wednesday's Chow - Red Snapper

The family and I love to eat fish, though we still don't eat as often as we should. But being near the Gulf of Mexico, we can get fresh stuff by going to one of the many seafood markets. Red Snapper is a favorite, and so is this recipe. Be aware it's a recipe for two, so you'll need to double or triple.

Baked Red Snapper with Garlic Sauce


Ingredients:


• 2 red snapper fillets, about 6 to 8 ounces each


• 4 tablespoons butter


• 1 medium clove garlic, pressed or minced


• 3 or 4 drops Worcestershire sauce


• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt


• 1/8 teaspoon fresh ground black pepper


• 1 to 2 teaspoons minced fresh parsley


• 1 teaspoon snipped fresh or frozen chives, optional


• 3 to 4 tablespoons plain or seasoned bread crumbs


• 2 tablespoon freshly grated parmesan cheese, optional


Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. Serves 2.