Red Snapper Supreme

• 1 1/2 lb. red snapper fillets
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/2 c. water
• 1/2 c. dry white wine
• 9 Tbsp. butter
• 1/4 c. flour
• 1 Tbsp. scallions, finely chopped
• 1/2 c. celery, finely chopped
• 1/4 c. parsley, finely chopped
• 1/4 tsp. crushed red pepper
• 1/2 c. half and half
• 1/4 c. whipping cream
• salt and pepper to taste
• 8 large mushrooms, sliced
• 1 medium zucchini
• 1/4 c. French bread crumbs
• 1/4 c. Parmesan cheese
• 1/2 c. Cheddar cheese, grated

1. Season the fillets
2. with salt and pepper.
3. Arrange them in a 9 x
4. 13-inchtakingtish
5. and
6. pour
7. the wine and water around them. Cover with wax paper and poach in a 400u0b0 oven for about 15 minutes.
8. Remove
9. the
10. fish to a buttered oval baking dish large enough
11. totold
12. the
13. fillets
14. int single layer. Reduce pan juices to
15. 1/4
16. cup.
17. Use big pans, lots of surface area.

red snapper, salt, freshly ground black pepper, water, white wine, butter, flour, scallions, celery, parsley, red pepper, whipping cream, salt, mushrooms, zucchini, bread crumbs, parmesan cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244903 (may not work)