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Baked Red Snapper
4 to 6 lb. red Snapper, cleaned
1 Tbsp. shortening
1 tsp. salt
1/2 tsp. black pepper
Rub the Snapper inside and out with combined shortening, salt and pepper. Fill cavity with a bread stuffing (optional). Place in a long baking pan. Bake in 450 degree oven for 30 minutes.
Pour Creole Sauce over Snapper; reduce temperature to 350 F and continue baking for 30 minutes or until easily flaked with a fork.
Makes 4 servings