Owned by our farm families in New York & New England — Since 1919
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1 teaspoon Cabot Salted Butter
2 6-8 ounce red snapper fillets
1 large grapefruit, sliced
1 lemon, sliced
Salt and ground black pepper to taste
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1/2 cup Cabot Regular Sour Cream
1 teaspoon Dijon mustard
1. Preheat oven to 400°F. Spread butter over bottom of 8- by-12-inch baking dish. Arrange half of grapefruit and all of lemon slices
in even layer in dish.
2. Place fish fillets on top and season with salt and pepper. Lay remaining grapefruit slices over fillets. Cover with aluminum foil and bake until fish is opaque in center, 15 to 20 minutes.
3. Meanwhile, thoroughly combine cheese, sour cream and mustard in small bowl.
4. When fish is done, remove top grapefruit slices. Spread cheese mixture evenly over fish. Place under broiler until lightly browned. Serve fish topped with baked grapefruit and lemon slices.
Recipe courtesy of Jimmy Kennedy.