Yield: 1 Servings
|6 \N||Red snapper filets, lightly floured|
|1 small||Onion, finely chopped|
|2 cans||Green sauce (small, I usually use Herdez)|
|½ pounds||Grated Monterrey Jack cheese|
|½ pounds||Aged Cheddar cheese|
|\N \N||Butter, olive oil|
Melt approximately 1 Tblsp. butter with 1 Tbsp. olive oil. Saute onion, lifting from oil when translucent, and placing in bottom of oven-proof baking dish. Then, in same oil, lightly brown floured filets (adding a little more butter and oil if necessary) on both sides. Remove from skillet, and place on top of onions. Cover with green sauce. Sprinkle jack and cheddar cheeses over top of green sauce. Bake in preheated 375-degree oven until cheeses are melted and fish flakes easily.
We serve this with steamed rice, and stirfried broccoli with garlic. It is a family and guest favorite.
Incidentally, I've used this same recipe very successfully with other fish...some of which were unidentifable, having been fileted and bagged by young men who had spent an afternoon fishing in the Gulf while staying cool from their cooler. Mary
Posted to FOODWINE Digest 08 Oct 96 From: "Mary H. Mizwa" <Mzmiz@...> Date: Tue, 8 Oct 1996 11:01:11 -0400