Ingredients:

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Methods:

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices.

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Ingredients:

2 cloves garlic
1/2 cup margarine
Juice of 2 lemons
2 pounds fresh red fish
Fresh or dried basil
Creole seasoning salt
Pepper and paprika, to taste
2 tablespoons flour

Methods:

Mince garlic finely. Melt margarine and mix with garlic and lemon juice. Pour this over both sides of the cold fish and let sit until butter mixture firms, 3 to 4 minutes. Season fish with lots of basil, lots of seasoning salt, lots of pepper and lots of paprika to taste. Use any seasonings, but do not leave out basil. Lightly coat with sifted flour.

In a very hot nonstick skillet, sear the fish fillets quickly, about 30 seconds on each side. This seals in the juices and lightly browns the fish. Remove from skillet and place fish in a jellyroll pan or shallow baking dish. Then run the red fish under a preheated oven broiler 2 to 3 minutes to a side, just until fish flakes easily with a fork. Do not overcook.

Serve with pan juices.

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Ingredients:

* 2 tablespoons extra virgin olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 1/2 tablespoon crushed red pepper flakes
* 1 tablespoon minced capers
* 1 (14.5 ounce) can stewed tomatoes
* 1/2 cup white wine
* salt and pepper to taste
* 4 (6 ounce) fillets red snapper

Methods:

1. In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers.Saute over medium heat until onion is soft.
2. Add the tomatoes with juice, and the wine.Reduce heat to low and simmer.Break up the tomatoes with a spoon as the sauce cooks.
3. Once sauces begins to thicken add the snapper fillets and push them down into the pan.Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

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Ingredients:

* 4 (6 ounce) fillets red snapper
* 3 tablespoons vegetable oil
* 1 tablespoon dried thyme
* 4 large mushrooms, cleaned and diced
* 1 tablespoon butter
* 1 lemon, juiced
* 4 medium tomatoes
* 2 cloves crushed garlic
* salt to taste
* ground black pepper to taste
* 4 sprigs fresh thyme
* 4 tablespoons white wine
* 1 egg white, beaten

Methods:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Clean the fillets, brush with oil and sprinkle with thyme.Refrigerate.
3. In a saucepan, saute the mushrooms in butter.Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
4. Peel and seed the tomato.In a small saucepan, saute the tomatoes with garlic.Saute until soft and season with salt and pepper.
5. Place the red snapper fillets in a large frying pan, over medium-low heat.Fry the fillets until they are opaque.
6. Place each fillet onto a piece of parchment paper.Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish fillet packet.Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
7. Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

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Ingredients:

* 2 tablespoons vegetable oil
* 3 stalks celery, chopped
* 2 carrots, chopped
* 1 onion, chopped
* 1 green bell pepper, chopped
* 3 cloves garlic, minced
* 3 tablespoons tomato paste
* 4 cups clam juice
* 2 potatoes, peeled and cubed
* 1 (14.5 ounce) can peeled and diced tomatoes
* 2 tablespoons Worcestershire sauce
* 1 jalapeno pepper, seeded and minced
* 1 teaspoon ground black pepper
* 1 bay leaf
* 1 pound red snapper fillets, cut into 1 inch pieces

Methods:

1. Heat oil in a large soup pot over medium heat.Add celery, carrots, onion, green pepper, and garlic saute about 8 minutes.
2. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper.Simmer until potatoes are tender, stirring about every 30 minutes.
3. Add fish.Simmer until snapper is easily flaked with fork, about 10 minutes.

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