Sunday, May 6, 2012

Red Snapper with Parmesan Crust

Paula Deen, a charming Southern gal, has received some negative press lately.  Yes, she cooks with a lot of butter, cream and sugar and we have explored the devilish side of her recipes (French Toast Casserole; Hash Brown Quiche).  But this is fish so let's cut her some slack.  

As I’ve mentioned before, I am trying to expand my fish repertoire.  I like red snapper because it is not too fishy tasting.  I am sure the butter and Worcestershire sauce doesn’t hurt either.  She calls this dish Can't Miss Red Snapper


Red Snapper with Parmesan Crust
  1. 1 lb red snapper fillets  
  2. 1 t salt
  3. ½ t pepper
  4. 1 chopped onion (about 1 c)
  5. 1 chopped green pepper
  6. 3-4 T butter
  7. 1 T Worcestershire sauce
  8. 1 c grated parmesan
Preheat oven to 350 degrees.

Season the fish with salt and pepper.  Spread the onion and green pepper in a 13x9 inch glass baking dish and place the fish on top.  Cut the butter into thin slivers and lay on top of the fish.  Shake some Worcestershire sauce on top of the fish and butter (you’ll be proud of me – I don’t actually measure this – I just shake until everything has turned a little brown.)  Bake the fish for 15-20 minutes (check for doneness).  Baste the fish with the pan juices.  Sprinkle the parmesan cheese on top and then place under the broiler until the cheese browns (about 1-2 minutes).  I like to serve the fish on top of pasta or rice; the fish has a little crunch from the parmesan “crust.” 

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