Snapper barnaise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Snapper filets |
| Worcestershire sauce | ||
| Lemon juice | ||
| Salt | ||
| White pepper | ||
| Flour | ||
| 1 | Egg; beaten with small amount of milk | |
| Clarified butter | ||
| 4 | slices | Tomato per serving |
| ½ | small | Avocado per serving in 1/4 inch slices |
| Bearnaise sauce (see recipe) | ||
| Butter; melted | ||
| Lemon juice | ||
| Fresh parsley; chopped | ||
Directions
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 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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