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Big Bend Florida Sportsman Guide

Snook Recipes


Vickie's Snook Parmesan

Author Capt. Chas. Wright's

 The quantities below are for (minimum) slot sized snook filets – two. (I love snook prepared this way!) 

Sauce/topping --Before cooking fish, mix evenly together:


                              One cup of mayonnaise;

                              ½ - ¾ cup of grated Parmesan cheese;

                              3-5 chopped green onions;

                              And a dash of Tabasco

                              Set aside for later use.

 In a casserole dish, place a filet of your favorite fish.  Squeeze a liberal amount of lemon over the top of the filet.  Bake at 350 degrees until almost done (The thicker parts of the fish should be firm when tested with a fork).  Remove from the oven and pour/spread the topping evenly over the filet.  Put under the broiler until bubbly-brown.    Serve immediately.

 It is simple but very, very good. The brown bubbling topping “presents” well also. Personally, the extra sauce scooped up with a fork full of white rice, caps off the meal.