Baked Red Snapper PDF Print E-mail
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Wednesday, 22 June 2011 23:37

Superb! 4 red snapper fillets (about 8 ounces each) 1 tsp salt ¼ tsp lemon juice 1 tsp Worcestershire sauce Flour to coat ½ cup butter Sauce: 4 TBS butter 1 cucumber, peeled and diced 1 small red bell pepper, thinly sliced 1...

 

Superb!

  • 4 red snapper fillets (about 8 ounces each)
  • 1 tsp salt
  • ¼ tsp lemon juice
  • 1 tsp Worcestershire sauce
  • Flour to coat
  • ½ cup butter
  • Sauce:
  • 4 TBS butter
  • 1 cucumber, peeled and diced
  • 1 small red bell pepper, thinly sliced
  • 1 small jar mushrooms, sliced
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ½ tsp black pepper
  • 3 fresh ripe tomatoes, diced
  • Juice of 1 lemon
  • 2 tsp Worcestershire sauce
  • 1 TBS fresh parsley, chopped
  1. Marinate snapper fillets in combination of salt, pepper, lemon juice and Worcestershire in a baking dish for 30 minutes
  2. Remove fish and dip in flour and coat thoroughly
  3. Melt butter in skillet; brown snapper slowly on both sides
  4. Transfer to 2-quart rectangular baking dish and bake at 375° for 8 minutes
  5. Sauce
  6. Melt butter in skilled and sauté cucumbers, bell pepper, mushrooms, and garlic for about 5 minutes
  7. Add salt, pepper and tomatoes and sauté additional 3 minutes
  8. Add lemon juice (slowly-checking taste, you may not want entire juice); add Worcestershire sauce
  9. Pour sauce over snapper fillets and sprinkle with fresh parsley

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:50