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)
½ cup Cabot Sour Cream
1 teaspoon Dijon mustard
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.
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.
COMBINE cheese, sour cream and mustard in small bowl thoroughly.
REMOVE top grapefruit slices when fish is done. 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.