Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         RED SNAPPER FILLETS Roasted in a Thick Pine Nut Basting Sauce INGREDIENTS 4 (8 -10 oz.) fillet of Red Snapper or similar fish 3 lemons or limes 1 cup of pine nuts 1 pound of butter 2 tablespoons of flour 1 onion 1 ounce of bread vrumbs 1 tablespoon salt 2 tablespoon fresh cracked black pepper INSTRUCTIONS At start please realize that the fish is not restricted to Red Snapper alone. Any good fresh fish will be great. First marinate boneless fillets in marinade of lemon or lime juice and dry sherry. Combine juice of the lemons and sherry with puree onion pulp, and let marinate for at least 4 hours. Blot fish with paper towels. Dust with a little salt and hand milled black pepper, dip into flour and brown lightly in butter; turn with care, only once. Place in greased oven dish, handling gently. Chop enough pine nuts to blanket fish at least 1/8 inch thick. Put in bowl, and moisten each cup of chopped Pine Nuts with 2 tsp. lime or lemon juice and a trifle of yellow grated lemon peel, bind with 2 tsp. flour worked smooth with same amount of butter. Add, then work in enough more butter to make into a stiff paste, using a few bread crumbs if needed to bind better. Now spread this nut paste over your fish fillets. Brown in hot oven at 425 degrees or so for about 5 minutes. Moisten with a bit more butter or white wine if nut spread dries out too much. Do not turn fish.