| 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.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”