Ingredients:
1 1/2 lb. (6-4 oz.) Fillets of Red Snapper or firm flesh fish
1/2 to 1 Cup flour seasoned with salt and pepper
3 to 4 Tablespoons butter
6 oz. green chili sauce
12 oz. Monterey jack cheese (grated)
6 oz. cheddar cheese (grated)
2 Tablespoons minced fresh parsley
Preheat oven to 375 degrees. Coat fillets with seasoned flour. Heat butter in medium skillet and lightly sauté fillets on both sides, two at a time, adding more butter as needed. Transfer fillets to individual casserole dishes. Divide sauce and then cheese among them. Bake about 12 minutes. Sprinkle with parsley.
Serves 6.
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