4 to 6 oz. filets of Red Snapper
Flour for dusting
4 tbsp. butter
Juice of 2 lemons
1 tsp. Worcestershire sauce
4 c. king crabmeat
8 cut hearts of artichokes
4 tbsp. sliced almonds
4 tbsp. sliced mushrooms
4 tsp. cut chives

Dust the fish with flour. Melt the butter in a skillet until hot. Saute the fish in the butter, then place on a paper towel. Add lemon juice and Worcestershire sauce to the skillet. Add the crabmeat, artichokes, almonds, mushrooms and chives and saute until hot. To serve: place fish on warm plates and spoon mixture over the top.