Title: Cajun Snapper
Categories: Regional Seafood Main
Yield: 4 Servings
| 2 | lb | Snapper (filetted) |
| 1 | ts | Red pepper flakes |
| 3 | tb | Tabasco sauce |
| 2 | tb | Ground dill |
| 6 | | Scallions chopped |
| 1 | ts | Salt |
| 4 | tb | Chopped green Bell pepper |
| 4 | tb | Chopped red Bell pepper |
| 1 | ts | File' powder |
| 1 | c | Sauterne wine |
Lay snapper filets in a pan that you have sprayed liberally with Pam. Mix
wine, Tabasco sauce, peppers, salt, dill, and file' powder together. Pour
this mixture over the fish. Cover the pan and marinate for 2-6 hours. Over
night is good too! Broil fish either in oven or on a grill. Sprinkle the
onion over the filets while cooking. Origin: Joew LaForte, Slidell-La.,
Cajun to the max!, Circa 1988