Snapper Barnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | 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 | Tomato per serving | |
| 1/2 | 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 450ø oven for 8 to 10 minutes. Make Barnaise sauce. When the filets are done, remove them to an ovenproof serving platter. Pour Barnaise 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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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 220
Total Fat: 25g
Cholesterol: 107.5mg
Sodium: 101.7mg
Potassium: 144.7mg
Carbohydrates: 62g
Fiber: 2.3g
Sugar: 1.1g
Protein: 10g