Here’s a great easy dinner suitable for company presentation! PREP TIME: 20 min. Baking time: 20-30 minutes

Ingredients:

2 tablespoons margarine or unsalted butter

1 red snapper filet per person, with pocket cut in filet

1 carrot shredded

2 stalks of celery finely minced

2 green (with tops) fincely minced

1 cup fine unseasoned bread crumbs

1 can lump crabmeat or 1 small container fresh crabmeat flesh

salt

pepper

paprika

salt

DIRECTIONS:

Melt margarine/butter in skillet over low heat, add vegetables and saute till tender. Add crabmeat and mix till heated. Once heated add bread crumbs and mix till a moist mixture. (If too moist add just a bit more breadcrumbs). Mixture should be moist but hold together just so you can spoon it.

Next spray a 13 X9 ” baking pan with A cooking oil spray of your choice. On a platter season each fillet with a bit  portion of salt, pepper and paprika. ( just gently sprinke). Open the flap of each fillet and place a healthy tablespoon of the stuffing inside. Lay the pocket flap back over stuffing. Place in baking pan. Repeat until all fillets are stuffed.  PLace a tiny dollop of margarine on top of each fillet. ( to keep moist).

Bake in oven at 350 degrees F for about 20 minutes or until fish is moist and flakes with a fork.

Wine/ Shrimp Sauce:

INGREDIENTS:

1/3 cup of small cooked salad shrimp ( available in freezer section of store)

2 green onions ( finely minced)

1 garlic clove finely chopped

1 tablespoon unsalted butter or margarine

1 small container heavy whipping cream

1 tablespoon flour

1/8 cup white cooking wine

Directions:

While fish is baking prepare sauce.

In a skillet over medium heat melt butter/margarine

add vegetables and garlic. saute till garlic is toasted and veggies are tender.

remove veggies from skillet into a small bowl, set aside. Now add flour and using a whisk brisky stir till blended smooth. Do not let this get dark brown. You want it just slightly more than white, a very light gold color. Now add wine. Stir constantly just till wine is heated and then add heavy cream, reduce heat to low and stir constantly. Do not scorch or allow to boil. Remove from heat if it starts to boil. Now add shrimp, and then the veggies you set aside. Stir with large spoon now constantly till it is a nice smooth sauce, not too thick but not excessively thin either. SET aside but keep warm.

Once the fish is done remove fillets with spatula to serving platter. Ladle wine/shrimp sauce over stuffed fish.

Serve this great entree with wild rice, a tossed salad and crusty french bread!

Your guests will rave over this easy dish.