Western Snapper

• 1 1/2 lb. red snapper fillets, red fish, shark or any firm-fleshed whitefish
• 1 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/4 tsp. cayenne
• 2 Tbsp. flour
• 1/4 c. corn meal
• 1/2 tsp. salt (optional)
• 2 Tbsp. butter or margarine, melted
• 3 Tbsp. lemon juice
• lemon slices for garnish

1. Cut fish into serving size pieces.
2. On a plate, combine oregano, chili powder, cayenne, flour, corn meal and salt.
3. On another plate, combine melted butter and lemon juice.
4. Dip fish into butter mixture first, then press into corn meal mixture. Place on a lightly buttered, shallow dish.
5. Pour any remaining butter over fillets.
6. Bake at 450u0b0 for 10 to 12 minutes until fish flakes when pressed with finger.
7. Makes 4 servings.

red snapper, oregano, chili powder, cayenne, flour, corn meal, salt, butter, lemon juice, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557267 (may not work)