Instructions: Brush red snapper fillets with lemon juice; let stand 5 minutes. Pat dry with paper towels.

Brush each fillet on both side with butter; sprinkle with salt and pepper. Roll in bread crumbs, pressing lightly to coat both sides with crumbs.

Place fish on lightly oiled cooking grate, flesh-side down. Grill 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time. Serve with lemon wedges.

This recipe yields 6 servings.

Wine Recommendation: For the red fish, a crisp rose wine made of Grenache grapes; try a Rosado from Navarro, Spain and let the flavor-fest begin.

Beer Recommendation: A cherry or berry beer will create a nice sauce to bring forth the supple richness of the snapper flesh.

Comments: The breadcrumbs and the grills heat create a wonderfully crisp crust for this tender fish, which needs very little seasoning when fresh.

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