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Red Snapper With Lemon Butter

4 fillets red snapper, 5 to 6 oz. each
Freshly ground pepper
Paprika
2 tbsp. green onions, minced
2 cloves garlic, minced
1/4 c. white wine
2 oz. butter, softened
2 tbsp. parsley, minced
2 tbsp. lemon juice, freshly squeezed
1/2 tsp. thyme


Preheat oven to 450 degrees. 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 wtih boiled or mashed potatoes. Makes 4 servings.


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