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Gulf Baked Red Snapper

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  Red snapper 1
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bacon fat/Olive oil/melted butter/margarine 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 1 Tablespoon
  Onions 2 , chopped
  Celery stalks 4 , chopped
  Green pepper 1⁄2 , chopped
  Chopped parsley 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Tomatoes 2 Cup (32 tbs) (Fresh Or Canned)
  Crushed thyme 1⁄4 Teaspoon
  Bay leaf 1
  Worcestershire 1 Tablespoon

Put fish, cleaned, with head and tail removed, in buttered roasting pan.
Crush or mince garlic.
Add salt, pepper, melted fat, and lemon juice.
Rub fish inside and out with this mixture.
Let stand in cool place for 1 hour.
Add remaining ingredients.
Place in preheated moderate oven (350°F.).
Bake for 40 to 60 minutes, or until fish flakes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2204 Calories from Fat 628

% Daily Value*

Total Fat 89 g136.9%

Saturated Fat 31.5 g157.4%

Trans Fat 0 g

Cholesterol 609.6 mg203.2%

Sodium 3510.2 mg146.3%

Total Carbohydrates 61 g20.3%

Dietary Fiber 14.7 g58.7%

Sugars 31 g

Protein 298 g596.1%

Vitamin A 136.6% Vitamin C 311%

Calcium 84.3% Iron 55.6%

*Based on a 2000 Calorie diet

Gulf Baked Red Snapper Recipe