From Jim Davidson’s Kitchen: Snapper Fromage

Last month, Jim Davidson, Master Developer of our favorite Jacksonville golf course community, shared his amazing meatloaf dish with us. This month, he is sharing my favorite dish he makes! It’s a bit more complicated, but totally worth it in deliciousness! Prepare to salivate:

Snapper Fromage (4-6 People)

5 Egg yolks whipped until frothy, add 2/3 jar of Kraft Mayonnaise, mix thoroughly.

Add 6-8 packages of fresh grated parmesan cheese until mixture is very thick, it should almost be like a thick paste.

I buy pink snapper if possible for this dish, but Red Snapper will do. You want the fish market to filet and debone the fish.

Prepare fish by cutting shoulders from belly side and trim off dark meat vein. Fish pieces should be 1/2” to 3/4” thick. You can stack belly-side pieces to achieve desired thickness. Wash fish filets and pat dry; put on cookie sheet that has been sprayed with Pam non-stick spray. Put layer of fromage sauce about 1/4” thick over each filet. You can refrigerate the fish, once prepared, for 2-3 hours prior to cooking. Put in pre-heated oven at 325 degrees for 20-25 minutes and then broil until brown. (BE CAREFUL – it is easy to burn fromage sauce). Take out of oven and let sit for 10-15 minutes prior to serving. I serve with pasta (linguine) and clam sauce.

 *Note: The fromage sauce may also be used on chicken breast.

Jim