• 2 escallion
• 1/4 pnd. of butter
• 1 cup flour
• 1 pint boiled milk
• 2 eggs
• 4 oz. cheddar cheese, grated
• 2 ounce medium white whine
• 1/2 pnd. shrimp, chopped
• 1/2 pnd. crawfish, chopped
• red snapper steaks
• dash of nutmeg
• salt and pepper (based on your taste)

1. sauté the escallion for 5 minutes in melted butter
2. slowly add flour to form paste, and slowly let cook dry
3. add the milk and the cheese and cook it to a thick cream sauce
4. add chopped boiled shrimp and crawfish
5. add salt and pepper to taste
6. on a buttered piece of French paper spread a part of the cream sauce, then place a slice of skinned red snapper steak
7. spread more cream sauce and place another slice of red snapper, repeat until all snapper is done
8. spread over the top the remaining sauce
9. fold paper to form a bag with crimpled edges
10. brush some melted butter over the paper and bake the package for 30 minutes in the oven at 350°F / 175°C

If you don't want to cook this recipe by yourself: it is served at the Town House by the Sea Restaurant at the Hip Strip in Montego Bay ;-)