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Red Snapper Casserole

Red Snapper Casserole

Red Snapper Casserole


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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