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2 red snapper fillets, about 6-8 ounces each
4 Tbs. butter
1 clove garlic, pressed or minced (I'll probably use two cloves)
1/4 tsp. Worcestershire sauce
1/2 tsp. Creole or Cajun seasoning blend
1/8 tsp. ground black pepper
1-2 tsp. fresh minced parsley
1 tsp. fresh snipped chives (optional)
3-4 Tbs. seasoned dry breadcrumbs
Place snapper fillets in a baking dish which has been sprayed with baking
spray or lightly brushed with oil.
In a small pan melt butter with garlic, Worcestershire sauce, Creole
seasoning blend, pepper, parsley and chives. Cook on low for a few minutes
to blend well. Brush both sides of the fish fillets with the butter and
herb mixture. Toss breadcrumbs in the remaining butter mixture. Pat the
breadcrumbs on the fillets. Bake at 400F for about 12 minutes, until fish
flakes easily and is no longer translucent. Serves 2
4 Tbs. butter
1 clove garlic, pressed or minced (I'll probably use two cloves)
1/4 tsp. Worcestershire sauce
1/2 tsp. Creole or Cajun seasoning blend
1/8 tsp. ground black pepper
1-2 tsp. fresh minced parsley
1 tsp. fresh snipped chives (optional)
3-4 Tbs. seasoned dry breadcrumbs
Place snapper fillets in a baking dish which has been sprayed with baking
spray or lightly brushed with oil.
In a small pan melt butter with garlic, Worcestershire sauce, Creole
seasoning blend, pepper, parsley and chives. Cook on low for a few minutes
to blend well. Brush both sides of the fish fillets with the butter and
herb mixture. Toss breadcrumbs in the remaining butter mixture. Pat the
breadcrumbs on the fillets. Bake at 400F for about 12 minutes, until fish
flakes easily and is no longer translucent. Serves 2
