How to Make a Red Snapper Alfredo

I have heard it said "Fish is brain food." Well there a few times when I have also heard "God made fish to be fried and served with Hush Puppies." as if it was the eleventh commandment. Someplace between the two of these statements lies the truth. In the meantime I want fish that is full of flavor and leaves a lingering memory of satisfaction. I like Red Snapper for this recipe. I have used other fish with success but the Red Snapper is still my favorite. Make sure your fish monger or your neighborhood fisherman leaves no bones for you to eat. Now roll up your sleeves, remove your rings, wash your hands, and lets get cooking.

Red Snapper Alfredo

Ingredients:

1 pound Red Snapper fillets cut in four pieces

2 softball sized onions diced (divided)

2 Tablespoon olive oil (You choose EVOO if you want)

2+ Tablespoons chopped garlic

1 teaspoon dry basil

1 teaspoon dry oregano

1 can low sodium, low fat cream of celery soup (not diluted)

½ pint whipping cream

1+ cup grated Mozzarella cheese

2 15oz cans diced tomatoes (divided)

2 15oz cans spinach drained and squeezed dry

1 8 oz bar cream cheese Room Temp (Philadelphia)

Parmesan cheese

Directions:

Put spinach, onions, one can of diced tomatoes (drained) and cheese in a covered microwave safe dish, heat on high 3 min stir and repeat till hot, set aside In a hot deep skillet put oil and onions cook till soft. Add celery soup, diced tomatoes (not drained), whipping cream, garlic, basil, oregano, bring to a rolling boil. Slide fish into skillet cover and reduce heat to simmer for 10 minuets, add cheese cover till melted. Plate cheesy spinach and serve Red Snapper and Alfredo sauce on top. Sprinkle with Parmesan cheese before serving.

Notes:

I like a huge crisp green salad and a loaf of garlic bread to enhance this meal. The Queen Goddess claims it's not complete without some starch (rice, pasta, or potato) You choose what is best for you.