Big Bend Florida
Author Capt. Chas.
The quantities below are for (minimum) slot sized
snook filets – two. (I love snook prepared this way!)
Sauce/topping --Before cooking fish, mix evenly
One cup of mayonnaise;
½ - ¾ cup of grated
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.