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Red Snapper Excelsior Ingredients: 1 stick butter 1/2 c. mushrooms, sliced 3 artichoke bottoms, canned, sliced 1/4 cup parsley, chopped 1/4 cup red wine Salt and pepper to taste Flour 4 fillets of red snapper, sliced 1 tablespoon lemon juice Preparation: In browned butter, saute mushrooms and artichoke bottoms. Add parsley and wine; toss lightly. Season and flour red snapper. Cook in hot oil until done. Pour lemon juice over fish and spoon over mushroom mixture. Serve on hot plates. |
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