Hey everybody, it's Patsy Cline's 70th Birthday!Hey everybody, it's Patsy Cline's 70th Birthday!
I originally planned on presenting a very special chili recipe in honor of this very special day. This chili recipe is hot and spicy, just like the Cline, and I had waited to acquire it since 1978, when I first tasted it. A co-worker, whom we affectionately call SPIKE, often brings this dish to off-duty gatherings. I've badgered him nearly 24 years for it, finally telling him I simply HAD to have his recipe for Patsy's 70th birthday. Well, yesterday he finally came through. He handed me a CD with the recipe, but before turning it over, he had me raise my right hand and swear I'd never divulge the contents. Reluctantly I agreed, thinking he really wasn't serious. But, he was serious! Then the Cline got into my head. Knowing Patsy as a woman of principle, I knew she would want me to honor my promise, so I've decided on a different recipe, and decided to skip the chili all-together. Besides, we Yankees do put beans in our chili!
Now, in honor of Patsy's special day, I propose y'all dress in RED -- it was one of Patsy's favorite colors, ya know! To celebrate Patsy's special day, I offer you this simple, yet special recipe especially for Patsy , RED Snapper filet. Why Red Snapper you ask ? Well, RED, because Patsy always said it was the color men liked, and SNAPPER, because it is a prized fish. A prized fish for a very prized gal! Happy 70th Patsy honey!! Serve with a tossed salad and baked potato. Don't forget Red Velvet Cake for Patsy's birthday dessert!!
Preheat oven to 350ºF. Sprinkle filets with salt and pepper. Brush a baking dish lightly with with the olive oil . Place filets in baking dish skin side down. Mix together the scallions, garlic, cilantro and the tomatoes. Add salt and pepper to taste to this mix. Sprinkle mix over the top of each filet. Pour the wine around the fish. Cover with loose aluminum foil tent and bake for approx. 20-25 minutes, basting with the pan juices occasionally. The fish is done when it begins to flake and is firm and opaque in color. To serve, remove to plate and spoon the remaining pan juice over the fish. Garnish with additional scallions and cilantro if desired.