Oven Baked Red Snapper Recipe
Recipe courtesy of Mad Mongoose Bar and Restaurant
- Level: Intermediate
- Yield: 4 servings
- Total: 1 day 6 hr 40 min
- Prep: 20 min
- Inactive: 1 day 6 hr
- Cook: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 278
- Total Fat: 16 g
- Saturated Fat: 10 g
- Carbohydrates: 7 g
- Dietary Fiber: 2 g
- Sugar: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
- Sodium: 481 mg
Ingredients
- One 1-pound red snapper, cleaned
- 3 cloves garlic, minced
- 1 jalapeo, minced
- Kosher salt and freshly ground black pepper
- All-purpose seasoning, for seasoning the fish
- 5 tablespoons butter, plus more for greasing foil
- 1/4 pound okra, chopped
- 1 red bell pepper, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons white wine
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Directions
- Preheat oven to 450 degrees F.
- Rinse the fish well and pat dry with paper towels. Make three shallow cuts on each side of the fish. Mix together the minced garlic and jalapeo, then fill each cut with the mixture. Season the fish inside and out with salt, pepper, and all-purpose seasoning. Allow the fish to marinate for 30 minutes (or refrigerate overnight for a deeper flavor).
- In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the okra and bell pepper and saut until just soft, about 5 minutes. Cut a slit down the center of the fish's belly. Fill the cavity with the sauted okra, peppers, and chopped parsley. Place the fish on a large piece of buttered foil. Top the fish with the remaining butter and drizzle with white wine.
- Wrap the fish in the foil, leaving a small opening for steam to escape. Place the foil packet on a baking sheet and bake until the fish is fully cooked, about 10 to 15 minutes.
- Remove from the oven, carefully open the foil, and transfer the fish to a serving dish, pouring any juices from the foil over the top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
