“New from the Kitchen”
Recipe of the Month – October 2019
Fresh North Carolina red snapper is abundantly available right now at our favorite fish market in Wilmington so I wanted to use it on the menu as often as possible. While I have a number of snapper recipes that guests often request, I wanted a lighter/healthier version that was also quick and easy to prepare.
If you want to punch this up a little you can add (as in the photo above) a mini crab cake on top for a terrific dinner party entree. If you plan it just right, make crab cakes for dinner the night before and make a little extra to use with this recipe.
To good times with great food!
Patty
Ingredients
2 red snapper fillets (6-8 ounces)
4 tablespoons butter
1 medium clove of garlic, minced
3-4 drops Worcestershire sauce
½ teaspoon Creole seasoning
1/8 teaspoon fresh ground pepper
1-2 teaspoons fresh parsley, minced
1 teaspoon fresh chives, snipped
3-4 tablespoons plain bread crumbs
2 tablespoons freshly grated Parmesan cheese
Instructions:
Place the snapper fillets in a glass baking dish sprayed with non-stick spray. In a small skillet, melt butter add garlic, Worcestershire sauce, Creole seasoning, pepper, parsley and chives. Blend well and cook over low heat for 2 minutes. Brush both sides of the fish with butter mixture. Toss the breadcrumbs, Parmesan cheese and remaining butter mixture and sprinkle over the fish. Bake in 400 degree preheated oven depending on thickness of the fish for approximately 12-15 minutes.
For some extra punch, top with a mini crab cake (see our recipe in the Recipe collection abingdonmanor.com/blog/crab-cake)
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