Instructions: In a skillet, saute the olive oil (wine) and pieces of red snapper over low heat. The snapper will exude a lot of juice and most of this will not evaporate. (keep your eye on the wine it may evaporate and you may need to add more). When the snapper is firm but not browned, remove from skillet and add the onion and mushrooms; simmer until the mushrooms are cooked (about 10 mins). Turn off the heat, add the tomato paste and stir until the onion, tomato paste, and musrooms are well mixed; add the lemon juice and stir well. Sprinkle the folur over the mixture and stir until well blended. Slowly add 2 cups of skim milk, stirring throughout to make a smooth mixutre. Once this is complete, return the skillet to the heat and simmer over low heat unitl the mixture begins to thicken. Depending on the consistency of the mixture, you may need to add more milk to make a sauce consistency of heavy cream.

Add nutmeg and return the snapper to the sauce until it is heated, about 5 mins.

Toss with favorite pasta; sprinkle with chopped parsley and graded parmesan cheese to taste.

Note: Shrimps, scallops or other fish can be substituted for the snapper and it works just a well.

Im going to try the scallops next time. I got this recipe from the local hostipal during their festival of health. Ill post more after I try them.

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