| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Fillets of speckled trout or red fish |
| 1 |
|
Stick butter |
| 2 |
|
Cloves garlic; mashed |
| 1 1/2 |
tb |
Worcestershire sauce |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Italian bread crumbs |
| 1/3 |
c |
Rhineskeller wine |
| 6 |
sl |
Lemon |
INSTRUCTIONS
Lightly season fish fillets with salt and pepper. Melt butter in flat
baking dish . Add crushed garlic and Worcestershire sauce in the butter.
Dip fillets into butter mixture and lay flat in baking pan. Bake in a 40O
degree oven for about 20 minutes. Remove from oven and sprinkle bread
crumbs over fish. Garnish with lemon slices; add wine to pan. Turn oven to
broiler heat; place fish back into oven. Broil until surface is brown and
crispy. Serve with hot French bread. Serves 3 to 6--except with Steve, it
serves only 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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