Recipe for Snapper Louis 
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Yield:
1
Ingredients:
Amount Ingredient
dressing:
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
2 tsp prepared horseradish
3 tbl bottled chile sauce
1/4 cup snipped fresh chives
2 tbl minced fresh tarragon leaves
2 tbl snipped fresh dill
2 tbl fresh lemon juice
1 x salt and freshly ground pepper to taste
2 tbl olive oil
1/2 lb snapper fillet
1 sm head romaine lettuce
2 x celery stalks thinly sliced
2 cup cherry tomatoes halved
2 x hardcooked eggs quartered
Instructions:
Instructions: In a small bowl combine all dressing ingredients and stir until blended.

In a large skillet over medium heat heat oil and cook snapper for about 3 minutes on each side or until opaque throughout.

Remove about 8 leaves of romaine and lay them around edge of a serving platter with dark green tops facing out. Coarsely chop remaining leaves and combine with celery and about 3 tablespoons dressing.

Place on top of large leaves.

Combine snapper with remaining dressing and mould over chopped grins.

Garnish platter with cherry tomatoes eggs and avocado.

Chives tarragon and dill enliven the flavour while the cherry tomatoes make for a pretty presentation.

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