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RECIPE OF THE MONTH
Parmesan Crusted Snapper
Serves 4

2 lbs of red snapper (or any type of snapper will do)
¼ grated parmesan cheese
¼ cup of Dijon mustard
1 tablespoon of freeze dried chives
¼ cup of Italian seasoned bread crumbs

Combine all ingredients and spread over snapper filets in a pre-greased casserole dish. Preheat oven to 375 degrees. Bake for 15 minutes.

Over the top add a fresh tomato puree
3 roma tomatoes
¼ cup of diced onion (red or yellow)

In a blender or food processors puree the tomato and onion with ¼ teaspoon of dry or fresh basil, ¼ teaspoon of granulated garlic and ¼ teaspoon of teriyaki sauce.

Lay right over fish and serve.