Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 6-to 8-oz red snapper 1 tb Dried, crumbled
-fillets 1 tb Chopped fresh dill OR
Salt freshly ground white 1 tb Dried dillweed
-pepper 1 tb Chopped fresh tarragon OR
3 tb Fresh lemon juice 1 tb Dried, crumbled
2 tb (1/4 stick) butter 1 tb Snipped fresh chives or
1/2 c Minced shallots or green -chopped green onion tops
-onions 1/3 c Dry white wine
1 lg Papaya, peeled, seeded 1 tb Worcestershire sauce
-and diced 1/2 c (1 stick) butter, cut into
1 tb Chopped fresh basil OR -pieces

Season fish with salt and pepper. Drizzle lemon juice over. Melt 2
tablespoons butter in heavy large skillet over medium heat. Add fish
and cook until opaque, about 3 minutes per side. Transfer to plates;
keep warm.

Add shallots to same skillet and saute 1 minute. Add papaya and herbs
and saute 1 minute. Add wine and Worcestershire and boil until liquid
is reduced by half, about 2 minutes. Mix in 1/2 C butter 1 piece at a
time. Spoon sauce over fish fillets and serve.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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