Ingredients:

* 2 (6 ounce) fillets red snapper
* 1 tablespoon lemon juice
* Dash pepper
* 1/2 cup sliced fresh mushrooms
* 3 cloves garlic, minced
* 1/4 cup butter
* 1/4 pound medium shrimp, peeled and deveined
* 2 tablespoons sliced green onion

Methods:

Place the fillets in a shallow 2-qt. baking dish coated with nonstick cooking spray.Sprinkle with lemon juice and pepper. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender.Add shrimp cook for 2-4 minutes or until shrimp turn pink. Spoon over fish.Sprinkle with onion.

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Ingredients:

* 2 tablespoons lemon juice
* 4 (6 ounce) fillets red snapper or orange roughy
* 2 teaspoons grated lemon peel
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried chervil
* 1/4 teaspoon dill weed
* 1/4 teaspoon pepper

Methods:

1. Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings sprinkle over fillets.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill.Grill fish, uncovered, over medium heat or broil 4-6 in.from the heat for 3 minutes on each side or until fish flakes easily with a fork.

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Ingredients:

* 4 (6 ounce) fillets red snapper or haddock
* 3/4 cup sour cream
* 1/4 cup mayonnaise
* 3 tablespoons milk
* 1 tablespoon prepared mustard
* 1 1/2 teaspoons dill weed
* Hot cooked rice

Methods:

Cut fish into serving-size pieces place in an ungreased shallow microwave-safe dish.Cover and microwave on high for 4 minutes.Drain liquid.Combine the sour cream, mayonnaise, milk, mustard and dill drizzle 1/2 cup over the fish.Microwave, uncovered, on high for 4 minutes or until fish flakes easily with a fork.Serve over rice with remaining sauce.

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Ingredients:

* 1 1/2 pounds fresh or frozen red snapper, cod, haddock or flounder fillets
* 2 medium onions, chopped
* 2 celery ribs, chopped
* 1 tablespoon butter
* 1 teaspoon curry powder
* 3/4 teaspoon salt
* 1/4 cup milk

Methods:

1. Place the fish in a greased 13-in. x 9-in. x 2-in. baking dish.In a skillet, saute onions and celery in butter until tender.Add curry powder and salt; mix well.
2. Remove from the heat stir in milk.Spoon over fish. Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork.

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Ingredients:

* 1 (1 1/2 pound) whole red snapper, cleaned and scaled
* 1/2 cup fresh basil leaves
* 2 tablespoons peanut oil
* 2 tablespoons fish sauce
* 2 cloves garlic, minced
* 1 teaspoon minced fresh ginger
* 2 red chili peppers, sliced diagonally
* 1 yellow bell pepper, seeded and diced
* 1 tablespoon brown Sugar
* 1 tablespoon rice vinegar
* 2 tablespoons water
* 2 tomatoes, seeded and sliced
* 5 leaves basil

Methods:

1. Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside.Heat the peanut oil in a large skillet over high heat until it begins to smoke.Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total.Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
3. Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
4. Meanwhile, heat the remaining peanut oil over medium heat.Stir in the garlic, ginger, chili peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes.Stir in the sugar, rice vinegar, water, and tomatoes.Bring to a simmer over medium-high heat until thickened to desired consistency.Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

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