Four Red-Hot Recipes From An Aphrodisiac Cookbook

Grilled Red Snapper with Avocado Sauce

2 red snapper fillets, pin bones removed
1/2 cup white wine
2 tablespoons unsalted butter, softened
1 teaspoon paprika
2 tablespoons minced onion
1 tablespoon flour
1/4 teaspoon seasoned salt
1/2 cup hot water
1/4 cup sour cream
1 tablespoon horseradish
1 small ripe avocado, diced
1 lime, quartered, or 2 key limes, halved
1 tablespoon minced fresh cilantro

Combine the fillets and wine in a shallow dish. Marinate in the refrigerator for no more than 30 minutes.

Prepare a hot grill. Remove the snapper from the marinade and pat dry. Rub 1 tablespoon of the butter on both sides of the fillets. Sprinkle with the paprika. Grill 4 to 5 minutes, or until just cooked through.

Alternatively, set a large skillet over medium heat and add the butter. Cook the fish until golden brown on each side, turning once.