- 1. BAKED STUFFED RED SNAPPER
- 1. Preheat oven to 350 degrees. 2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 ...
Ingredients: 18 (celery .. crumbs .. lime .. oil .. onion .. parsley ...)
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- 2. RED SNAPPER DELIGHT
- Pat fillets dry in baking dish. Saute butter, onion, parsley, garlic, mushrooms, artichoke hearts, salt and cayenne for 2 minutes. Add lemon juice. ...
Ingredients: 10 (juice .. lbs. .. mushrooms .. parsley .. salt ...)
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- 3. RED SNAPPER WITH LEMON BUTTER
- Preheat oven to 450 degrees. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put ...
Ingredients: 10 (each .. paprika .. thyme ...)
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- 4. SHRIMP STUFFED RED SNAPPER
- Tell your fishmonger to leave the head and tail on when he dresses your fish because it looks so pretty. When you get home, wash the fish inside and ...
Ingredients: 11 (crumbs .. more .. salt ...)
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- 5. BAKED HALIBUT OR RED SNAPPER WITH CREOLE SAUCE
- If using frozen fish, thaw completely. Line a cookie sheet with foil. Place fish on pan. Pepper and salt to taste. Add juice of 1/2 lemon and butter ...
Ingredients: 14 (celery .. flour .. lemon .. peas .. tomatoes ...)
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- 6. PENSACOLA RED SNAPPER
- Preheat the oven to 400°F. Pat the red snapper fillets completely dry with ... directly from the baking dish.
Ingredients: 9 (fillets .. oil .. salt .. slices ...)
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- 7. POACHED RED SNAPPER
- Sprinkle red snapper inside and out with ... fish: salmon, bass, pike, etc.
Ingredients: 10 (broth .. foil .. parsley .. rind .. slices ...)
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- 8. RED SNAPPER AND SPINACH
- 1. Place 2 cups spinach in steamer. 2. Place red snapper on top. 3. Dust ... Remove and serve. Serves 4.
Ingredients: 3
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- 9. RED SNAPPER FILLETS WITH FLAVORED BUTTERS
- Cut red snapper fillets into 6 serving ... all ingredients. Mix all ingredients.
Ingredients: 11 (juice .. leaves .. paprika .. peel .. sauce ...)
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- 10. RED SNAPPER FLAKES IN MUSTARD SAUCE
- In a wide shallow ... a boil. Add the red snapper and boil 5 to ... souffle. Serves 6 to 8.
Ingredients: 12 (carrots .. cream .. filet .. flour .. leaf .. lemon ...)
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