Yield: 6 Servings
|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|
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, .