- 41. RED SNAPPER BEAUFORT
- Heat oven to 400 degrees. Butter a shallow baking pan just large enough to hold the fillets. Fold the fillets, if desired. Arrange shallots or green ...
Ingredients: 7 (onions ...)
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- 42. RED SNAPPER WITH CASHEWS
- Cut fish into 6 portions. Sprinkle with little salt. Drizzle 2 tablespoons butter over fish. Combine crumbs, nuts, salt and pepper. Add remaining ...
Ingredients: 6 (nuts ...)
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- 43. BAKED RED SNAPPER
- Fillet fish. Cut into 1" pieces. Season with salt, pepper and cayenne pepper. Put 1 stick butter on bottom and sides of pan and place fish in pan. ...
Ingredients: 7 (almonds .. lemon .. paprika ...)
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- 44. EASY RED SNAPPER
- Combine first 4 ingredients. Arrange fish fillets in baking dish and sprinkle with seasoning mixture. Cover with waxed paper, microwave on high for 6 ...
Ingredients: 6 (fillets .. parsley .. slices .. tarragon ...)
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- 45. RED SNAPPER WITH CASHEWS
- Arrange fish in a 9x9x2 inch pan. Drizzle 2 tablespoons butter over fish. Combine crumbs, nuts and pepper. Add remaining butter and sprinkle mixture ...
Ingredients: 5 (nuts ...)
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- 46. BAKED RED SNAPPER
- Melt butter in a large saucepan or skillet. Saute green onions, onion, chopped celery and bell pepper. Add sliced lemon, parsley, V-8 juice, whole ...
Ingredients: 14 (juice .. parsley .. sugar .. tomatoes ...)
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- 47. FRESH TUNA OR RED SNAPPER MARINATING SAUCE
- Rinse fish and dry well. Combine all ingredients except oil. Place fish in shallow dish. Top with sauce. Let stand for 30 minutes. Turn twice. Coat ...
Ingredients: 9 (garlic .. oil .. salt .. sauce ...)
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- 48. RED SNAPPER CHINOIS
- Edible pea pods and ... quick French preparation for red snapper. Salt and pepper ... with lime wedges, if desired.
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- 49. RED SNAPPER WITH LEMON BUTTER
- Dredge the fish lightly on both sides in flour, salt, and pepper. Heat the oil in a skillet and cook the fish until golden brown on both sides, 3-5 ...
Ingredients: 8 (fillets .. flour .. juice .. lemon .. oil .. parsley ...)
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- 50. BAKED RED SNAPPER
- Mix milk and oregano; pour over fish. Cover and refrigerate 1 hour. Cook and stir onion in oil in 10-inch skillet until tender. Stir in remaining ...
Ingredients: 14 (capers .. leaves .. milk .. oil .. olives .. pieces ...)
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