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Redfish Romano

1 cup cracker crumbs
1/2 cup bread crumbs
1/2 cup butter, melted
1/4 cup parsley, diced
1/4 cup onion, diced
Tabasco sauce
6 to 8 Redfish Fillets
Seasoned salt
1 cup romano cheese, grated
3/4 cup chablis wine
3/4 cup cream

Mix crumbs with butter, parsley and onions. Put a layer of crumbs in butter of greased casserole. Place a layer of Fillets on crumbs. Put a dash of tabasco on each fillet; also a dab of butter and seasoned salt, and a sprinkle of cheese. Continue with layers. Pour wine and cream gently over dish. Finish with crumbs. Bake at 400 F for 30 to 40 minutes, or until fish flakes.

Serves 6 to 8

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