Subj:  Baked Red Snapper


Ruby's Baked Red Snapper with Tomato-Crabmeat Sauce

4  1/2 pound red snapper fillets, skinned
salt and pepper to taste
juice and grated zest of a lime
1/2 C dry red wine
4 tbsp. melted butter
1 tbsp. extra virgin olive oil
6 green onions, white and green portions, chopped
1/2 medium green bell pepper, minced
4 fresh ripe tomatoes, peeled, cored, and chopped
1 clove garlic, minced
2 tbsp. chopped fresh basil
1 tbps. chopped fresh thyme
2 tbsp. chopped fresh parsley
juice and grated zest of a lemon
2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/2 pound lump crabmeat, picked over
lime slices and sprigs of parsley to garnish

Preheat the oven to 425. Arrange the snapper fillets 
on a cookie sheet with edges. Mix
salt and pepper with lime juice and zest, white wine, 
and 2 tbsp. melted butter and pour
over fillets. Bake for about twenty minutes.
Poach the crabmeat in a little water until cooked through. 
Drain. and flake out.
Heat the oil over medium flame and add butter. saute 
the green onions, green pepper,
add tomatoes, garlic and herbs and simmer five minutes 
Add lemon juice, zest, salt,
pepper, Worcestershire sauce and cayenne pepper. Let 
sauce stand until fish is done,
then remove fish from oven and reheat the sauce. Add 
the parsley and crabmeat and
toss just enough to heat the crabmeat. 
Top fish with sauce and garnish with lime slices and 
parsley sprigs.

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