Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Red snapper fillets |
| 1 medium | Onion, chopped |
| ½ cup | Saltine cracker crumbs |
| 1 tablespoon | Parsley fakes Dash of pepper |
| 1 \N | Four-ounce can mushroom pieces (drain and reserve liquid) Low fat milk |
| 3 tablespoons | Flour |
| ⅓ cup | Dry white wine |
| 1 cup | Shredded Swiss cheese |
| ½ teaspoon | Paprika |
Preheat oven to 400 degrees. Place fillets in shallow baking dish.
Saut onion in a little bit of water. Drain and add cracker crumbs, parsley and pepper. Spread over fillets. In a saucepan, add enough milk to the mushroom juice to make 1½ cups. Blend in flour. Add wine. Pour over fillets and bake at 400 degrees for 25 minutes.
Sprinkle on cheese and paprika and bake 10 more minutes.
From the files of Al Rice, North Pole Alaska. Feb 1994