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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Fish 4 Servings

INGREDIENTS

2 lb Snapper filets
Worcestershire sauce
Lemon juice
Salt
White pepper
Flour
1 Egg; beaten with small amount of milk
Clarified butter
4 sl Tomato per serving
1/2 sm Avocado per serving in 1/4 inch slices
Bearnaise sauce (see recipe)
Butter; melted
Lemon juice
Fresh parsley; chopped

INSTRUCTIONS

Season the filets with Worcestershire sauce, lemon juice, salt and white
pepper to taste.  Dip filets in flour, then in egg. ln a skillet, saut. the
filets in butter on one side only; then place them cooked side up in a
baking pan single layer. Top each filet with alayer of tomato slices and
then a layer of avocado slices. Bake the fish in a preheated 450° oven for
8 to 10 minutes. Make B.arnaise sauce. When the filets are done, remove
them to an ovenproof serving platter. Pour B.arnaise sauce over the fish.
Place under preheated broiler just until brown. Heat butter, lemon juice
and parsley. Pour over fish to serve. Yield: 4 to 6 servings.
ROBERT M. EUBANKS III
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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