Red Snapper with Lemon Butter

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Red Snapper with Lemon Butter

4 red snapper fillets, 5 oz. each

fresh ground pepper, paprika

2 tablespoons minced green onion

2 cloves minced garlic

1/4 cup white wine

2 ounces softened butter

2 tablespoons minced parsley

2 tablespoons lemon juice

1/2 teaspoon thyme

Preheat oven to 450ºF. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put the fish in the dish and sprinkle with the wine. Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates. Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately. Serve with boiled or mashed potatoes. Makes 4 servings.

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