| 4 (8-10 oz.) fillet of Red Snapper | 3 lemons or limes |
| 1 pound of butter | 1 onion |
| 1 tablespoon salt | 1 cup of pine nuts |
| 2 tablespoons of flour | 1 ounce of bread crumbs |
| 2 tablespoons frsh cracked black pepper |
At start please realize that the fish is not restricted to Red Snapper alone. Any good fresh fish will be great.
First marinate boneless fillets in marinade of lemon or lime juice and dry sherry. Combine juice of the lemons and sherry with puree onion pulp, and let marinate for at least 4 hours.
Blot fish with paper towels. Dust with a little salt and hand milled black pepper, dip into flour and brown lightly in butter: turn with care, only once. Place in greased oven dish, handling gently. Chop enough pine nuts to blanket fish at least 1/8 inch thick. Put in bowl, and moisten each cup of chopped Pine Nuts with 2 tsp. lime or lemon juice and a trifle of yellow grated lemon peel, blend with 2 tsp. flour worked smoooth with same amount of butter. Add, then work in enough more butter to make into a stiff paste over your fish fillets. Brown in hot oven 425 derees or so for about 5 minutes. Moisten with a bit more butter or white wine if nut spread dries out too much. Do not turn fish.