CHARCOAL-GRILLED RED SNAPPER STEAKS

About 2 lbs. Red Snapper Steaks + tsp. Worcestershire Sauce
+ cup cooking oi] 4 tsp. pepper (to taste)

+ cup lemon juice Dash Tabasco sauce

2 tsp. salt Paprika

Cut steaks into serving pieces and place in greased, hinged wire grills.
Make sauce of remaining ingredients, except the paprika. Cook fish about
4 inches from wel] seasoned firebed, basting with the sauce, about 8 mins.
Turn and cook 10 mins. longer, basting with sauce. Sprinkle on paprika.
Fish is ready when it flakes under lines of fork.

BAKED SNAPPER

1 Snapper, 3-5 lbs. 1 Tbsp. minced onion
Salt 1 tsp. minced parsley
1 cup Bread cubes Pepper to taste

+ cup milk 3 slices Bacon

1 Tbsp. bacon dripping

Rub inside of fish with salt. Mix bread cubes, milk, bacon dripping,
onions, parsley, pepper, and one-half teaspoon of salt. Stuff fish with
mixture and secure with skewers. Put bacon slices over fish and wrap in
foil. Bake at 350° for about 20 mins. per pound, or until fish flakes
easily with fork.

SNAPPER CHOWDER

4 1b. Snapper 1 tsp. salt

1 onion Black pepper to taste
1 cup carrots, diced z lemon, sliced

1 cup potatoes, diced 2 cups Dry White Wine

1 garlic clove, minced
Place Fish over vegetables in pan. Add seasoning with lemon slices. Pour

in wine along sides of pot. Add water to cover vegetables and steam with
pot covered, adding water if necessary, until vegetables are done.

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