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Baked Red Snapper
Submitted by daybreak
08/06/2008
08/06/2008
| An easy recipe for baked red snapper or grouper
Servings: 4 | |
| Ingredients: One 2 to 3 pound whole red snapper or grouper, cleaned and scaled, head on or off. 1/2 cup extra-virgin olive oil 1/3 cup fresh lemon juice, also optional slices for a garnish 1/2 cup dry white wine 1 1/2 tsp. coarse (Sea/Kosher) salt 1 tsp. fresh ground pepper 1/2 cup celery diced 2 tbsp. fresh thyme chopped 3 tbsp. fresh oregano chopped 3 tbsp. fresh parsley chopped 3 cloves of garlic, chopped fine 1/4 cup fresh green onion, chives or regular onions, chopped found at http://www.fresh-seafood.net/ |
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| Instructions: Heat oven to 375 degrees F. Lightly oil a shallow roasting pan. With a knife, make 3 cuts through skin of fish 1/4 to 1/2 inch deep on one side. Place fish in oiled pan or on a small rack in the pan. Drizzle, inside and out, with a mix of lemon juice, oil, and wine. Sprinkle with salt and pepper. Chop the thyme, oregano, parsley, garlic and onion and pack in slashed side of fish, place the rest loosely in side the cavity of the fish along with the celery. Bake seasoned fish until cooked through and just flakes ; about 45 minutes total, or 10 minutes per each inch thickness. {140 degrees internal} Check the thickest part near spine of fish. Let rest for 5 minutes. For a different taste exchange herbs and use: Lemon zest, cilantro, jalapeno pepper, cumin. soy sauce, teriyaki, ginger, tarragon, fennel, dill, rosemary and bay to name a few. |
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