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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


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


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.

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