|
| Home
-> [Baked, Seafood] -> [Bayou baked red snapper Recipe] |
| |
| |
Bayou baked red snapper
|
| Artist: |
_ |
| Categories: |
Baked, Seafood |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Whole Red Snapper (4 Lb.) | | 1
| | Stick margarine, pareve | | 1
| bunch | Shallots, chopped | | 1/2
| tsp | Oregano | | 1
| can | Button mushrooms OR | | 8
| | Large fresh mushrooms | | | Salt and pepper to taste. |
|
Procedures:
| 1 | Clean fish and pat dry. | | 2 | Rub cavity with salt, pepper and margarine. | | 3 | Place in well-greased baking pan and set aside. | | 4 | Heat 3 or 4 tbs. | | 5 | Margarine in heavy skillet. | | 6 | Add shallots and saute until soft, but not brown. | | 7 | Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. | | 8 | Stir in oregano and pour mixture over fish. | | 9 | Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450°F. oven. | | 10 | Baste several times with pan juices. | | 11 | Serves 8 to 10. |
|
|
|
| |
| |
| |
|
|
|
|
|
|