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Baked Red Snapper
* Exported from MasterCook *
BAKED RED SNAPPER
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Seafood
Amount Measure Ingredient -- Preparation Method
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2 lb Red Snapper Fillets -- *
1 c Milk
1 t Oregano Leaves -- Dried
1 ea Onion -- Medium, Sliced
1/4 c Olive Or Vegetable Oil
1/2 c Ripe Olives -- Pitted
1/4 c White Wine -- Dry
1/4 c Lemon Juice
2 tb Capers
1 t Cumin -- Ground
1/2 ts Salt
1/4 ts Pepper
4 c Tomatoes -- Chopped, 4 Large
2 ea Cloves Garlic -- Finely Chopped
* Red Snapper Fillets should be cut into 8 serving
pieces. Place fish fillets in a shallow glass or
plastic dish. Mix milk and oregano and pour over the
fish. Cover and refrigerate at least 1 hour. Cook and
stir onion in the oil in a 10-inch skillet until
tender. Stir in the remaining ingredients except the
fish. Simmer, uncovered, until thickened, about 15
minutes. Heat the oven to 350 degrees F. Drain the
fish fillets and pat dry. Place 1 piece of fish on
each of eight 12-inch squares of heavy duty aluminum
foil. Spoon some tomato mixture onto the fish. Fold
foil over the fish and seal securely. Place the foil
packets in an ungreased jelly roll pan, 15 1/2 X 10
1/2 X 1-inch. Bake until fish flakes easily with a
fork, about 30 minutes. Serve with snipped fresh
cilantro and lemon wedges if desired.
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