Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Fillets of speckled trout or red fish |
| 1 \N | Stick butter |
| 2 \N | Cloves garlic; mashed |
| 1½ tablespoon | Worcestershire sauce |
| \N \N | Salt & pepper to taste |
| ½ cup | Italian bread crumbs |
| ⅓ cup | Rhineskeller wine |
| 6 slices | Lemon |
Lightly season fish fillets with salt and pepper. Melt butter in flat baking dish . Add crushed garlic and Worcestershire sauce in the butter.
Dip fillets into butter mixture and lay flat in baking pan. Bake in a 40O degree oven for about 20 minutes. Remove from oven and sprinkle bread crumbs over fish. Garnish with lemon slices; add wine to pan. Turn oven to broiler heat; place fish back into oven. Broil until surface is brown and crispy. Serve with hot French bread. Serves 3 to 6--except with Steve, it serves only 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .