Stuffed Red Snapper with Cream Sauce

Comments: If red snapper isn’t your favorite fish, the same cream sauce can be used on speckled trout, redfish, grouper, amberjack and cobia.

Snapper filets
5 tbsp Butter
3 tbsp Flour
1 C Milk
1 C Chicken bouillon
1 Egg, well beaten
2 tbsp Sherry
Dash of Tabasco
1 tbsp Worcestershire sauce
1 tsp Salt
1/4 tsp Black pepper

Make a white sauce of butter, flour, milk, bouillon and egg. Remove from heat and add wine, salt, pepper, Tabasco and Worcestershire sauce. Add crabmeat and boiled shrimp to white sauce.
Then take red snapper filet and cut a small pocket in the top portion of the raw filet; place the cream sauce in the pocket and sprinkle with cheese.
Bake at 400 degrees for 15 minutes.
The cream sauce can also be served as a casserole. Use the same steps mentioned above, except add the sauce to a 1 1/2 -quart casserole dish or 6-inch ramekins. Sprinkle with cheese and bake at 350 degrees for 20 minutes.
If this recipe doesn’t appeal to you, try grilling a snapper filet with the scales still attached.
Place the filet, with scales down, in a flat dish and rub olive oil on the top of the meat.
Sprinkle your favorite Cajun seasonings over the filet. Then let the dish sit at room temperature for 20 minutes before placing on the grill. This allows the olive oil and seasonings to mix into the meat.
The final step is the grilling.
Place the filet, scales down, on the grill, never turning it. When the meat begins to crack in the middle and harden, the dish is done. To be sure, stick a toothpick in the meat and pull it out. If the toothpick is dry, the dish is done. Depending on the size of the filet and the temperature of the grill, the dish should be done in 20 to 25 minutes.

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