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                         BAYOU BAKED RED SNAPPER

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Fish
                Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Whole Red Snapper (4 Lb.)
   1                    Stick margarine, pareve
   1       bn           Shallots, chopped
     1/2   ts           Oregano
   1       cn           Button mushrooms OR
   8                    Large fresh mushrooms
                        Salt and pepper to taste.

  Clean fish and pat dry.  Rub cavity with salt, pepper
  and margarine. Place in well-greased baking pan and
  set aside. Heat 3 or 4 tbs. margarine in heavy
  skillet.  Add shallots and saute until soft, but not
  brown. Add more margarine and mushrooms and continue
  cooking, shaking pan until most of fat is absorbed.
  Stir in oregano and pour mixture over fish. Measure
  fish at its thickest point and bake exactly 10 min.
  per inch of thickness in preheated 450 F. oven.  Baste
  several times with pan juices. Serves 8 to 10.
 


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