Redfish Romano
Ingredients
1 C. cracker crumbs
1/2 C. bread crumbs
1/2 C. butter, melted
1/4 C. parsley, diced
1/4 C. onion, diced
Tabasco sauce
6 to 8 redfish fillets
Seasoned salt
Butter
1 C. romano cheese, grated
3/4 C. chablis wine
3/4 C. cream
Cooking Instructions
Mix crumbs with butter, parsley and onions. Put a layer of crumbs in butter of greased casserole. Place a layer of fillets on crumbs. Put a dash of tabasco on each fillet; also a dab of butter and seasoned salt, and a sprinkle of cheese. Continue with layers. Pour wine and cream gently over dish. Finish with crumbs. Bake at 400 degrees for 30 to 40 minutes, or until fish flakes. Serves 6 to 8.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)