Chablis Red Snapper
|Chablis||750 Milliliter (3 Wine Glasses)|
|Grated onion||1 Tablespoon|
|Red snapper steaks||4|
|Canned sweet corn||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Parmesan cheese||1 Tablespoon|
Place the fish in a mixture of the Chablis, onion and parsley and leave to marinate at room temperature for at least 1 hour.
Melt the butter and lift the fish out of the wine marinade and sprinkle with salt and pepper, brush the fish with the melted butter and broil for at least 10 minutes each side.
Meanwhile mix corn with a little Worcestershire sauce.
Place fish in a long ovenproof serving dish and spoon over the sweetcorn mixture and sprinkle with Parmesan and parsley and pop under broiler until browned.