"Steve B" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> I've adapted it from a recipe I found on About.com:
>>
>> 2 red snapper fillets, about 6-8 ounces each
>> 4 Tbs. butter
>> 1 clove garlic, pressed or minced (I'll probably use two cloves)
>> 1/4 tsp. Worcestershire sauce
>> 1/2 tsp. Creole or Cajun seasoning blend
>> 1/8 tsp. ground black pepper
>> 1-2 tsp. fresh minced parsley
>> 1 tsp. fresh snipped chives (optional)
>> 3-4 Tbs. seasoned dry breadcrumbs
>>
>> Place snapper fillets in a baking dish which has been sprayed with baking
>> spray or lightly brushed with oil.
>>
>> In a small pan melt butter with garlic, Worcestershire sauce, Creole
>> seasoning blend, pepper, parsley and chives. Cook on low for a few
>> minutes to blend well. Brush both sides of the fish fillets with the
>> butter and herb mixture. Toss breadcrumbs in the remaining butter
>> mixture. Pat the breadcrumbs on the fillets. Bake at 400F for about 12
>> minutes, until fish flakes easily and is no longer translucent. Serves 2
>>
>> Jill
>
> I have been told to be very careful when posting recipes here, as
> unscrupulous websites copy and steal them, post them on their websites,
> and use them without permission to make lots of money.
>
> That said, are you using Pacific snapper, or Gulf of Mexico snapper? I
> find a huge taste difference in the two.
>
> Steve
>

Well that's not *quite* what's being done or said is being done, but think
what you will. Besides, Jill herself said she adapted this recipe from one
she got off the internet, so it's not exactly her own creation (no offense
to Jill). Personally, I've never cooked snapper before but this recipe
sounds great. Saved to file!

Jinx