Red Snapper al'Basilico

3-4 lbs red snapper fillets, cut into 4
serving pieces

Salt and pepper to taste

1 tbsp white wine

1 tsp lemon juice

1 tbsp Worcestershire sauce

1 tbsp flour

5 tbsp olive oil, divided

3 tbsp chopped onion

2 tsp minced garlic

2/3 cup dry white wine

1/2 cup fish stoce

1 tsp lemon juice

6 drops Worcestershire sauce

1/4 cup sliced, fresh mushrooms

4 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

Place fillets in an oblong shallow baking pan. Combine 1 tbsp wine, lemon juice,

and 1 tbsp Worcestershire sauce. Pour over fillets; marinate 5 minutes on each

side. Remove fillets and sprinkle both sides with flour. In a large skillet, with 2

tbsp of the oil, cook fillets about 3-5 minutes on each side, until crisp. Remove, set

aside and keep warm. In the same skillet, over medium heat, add the remaining oil.

Saute onion and garlic until tender; add tomatok 2/3 cup wine, fish stock, lemon juice

and 6 drops Worcestershire sau;ce. Cook 5-10 minutes; add mushrooms, salt,

pepper, basil and parsley. Serve very hot.