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  Recipe Home » Jewish » Bayou Baked Red Snapper
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  Bayou Baked Red Snapper
  Category: Jewish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:
1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bunch Shallots, chopped
1/2 tsp Oregano
1 can Button mushrooms OR
8 Large fresh mushrooms
Salt and pepper to taste.
Instructions:
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.
Rate this recipe:  
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