These beautiful red snapper fillets also made an appearance on the dinner table this weekend. For many years, red snapper was on the endangered list in the Gulf of Mexico. Thank goodness, they are available now for us to enjoy once again.
This recipe is from Randazzo Seafood
4 T. olive oil
2 T. chopped garlic
1/3 cup white wine
3 - 4 T. lemon juice
4 red snapper fillets, about 6 ounces each
salt and pepper to taste
3 T. chopped parsley
Preheat oven to 400 degrees.
Prepare the marinade by coming the olive oil, garlic, white wine, oregano and lemon juice in a medium sized bowl.
Place the fillets in a shallow baking dish that's large enough for the fillets to be arranged in one layer (9 x 13). Pour the marinade on top of the fish. Season with salt and pepper and bake for 18 - 2 minutes or until the center is opaque.
Sprinkle the parsley on top and serve.
No comments:
Post a Comment