1 c. cracker crumbs
□   1/2 c. bread crumbs
□   1/2 c. butter, melted
□   1/4 c. parsley, diced
□   1/4 c. onion, diced
□   Tabasco sauce
□   6 to 8 redfish fillets
□   Seasoned salt
□   Butter
□   1 c. romano cheese, grated
□   3/4 c. chablis wine
□   3/4 c. cream

Mix crumbs with butter, parsley and onions. Put a layer of crumbs in butter of greased casserole. Place a layer of fillets on crumbs. Put a dash of tabasco on each fillet; also a dab of butter and seasoned salt, and a sprinkle of cheese. Continue with layers. Pour wine and cream gently over dish. Finish with crumbs. Bake at 400 degrees for 30 to 40 minutes, or until fish flakes.

Serves 6 to 8.