I guess you've discovered a new source to rip off:

http://www.fish2go.com/recipes.htm

Since you have combined 2 recipes have you ever tried your own concoction?

Dimitri

"A1 WBarfieldsr" > wrote in message
.. .
>
> Baked Red Snapper with Garlic
>
> 1 (2-3 lb.) whole red snapper, cleaned
> 1 shallot, minced
> salt and pepper to taste
> 4 Tbls. fresh lemon juice
> 2 tsp. lemon pulp, finely chopped
> 1 tsp. lemon zest, freshly grated
> 1 Tbls. bottled capers, drained and minced
> 2 Tbls. fresh parsley leaves, minced
> 1 Tbls. garlic, minced
> 3/4 tsp. seafood seasoning
> 4 Tbls. chilled unsalted butter, cut into pieces
> 6 fresh thyme sprigs
> 6 thin lemon slices
> Enough butter to coat inside the foil.
>
> In a small skillet heat 2 Tbls. butter over moderate heat until it begins
> to brown and stir in shallot.
> Cook shallot until softened but not browned, about 2 minutes.
> Remove skillet from heat and stir in 2 Tbls. lemon juice.
> In a small bowl stir together parsley, capers, lemon pulp, and zest.
> Brush fish with butter mixture and sprinkle with salt, pepper, and parsley
> mixture.
> Place 24x18-inch piece of foil on heavy large baking sheet.
> Butter foil and place the fish in the center.
> Season cavity of fish with garlic, 2 Tbls. lemon juice and seafood
> seasoning.
> Dot cavity with butter.
> Arrange thyme sprigs inside cavity.
> Top with lemon slices.
> Fold edges of foil over fish; seal.
> Preheat oven to 350°F.
> Bake fish until cooked through, about 45 minutes.
> Transfer fish to platter.
> Open foil.
> Servings: 4
>
>
> --
> William Barfieldsr
>
>