Cooking Index - Cooking Recipes & IdeasBaked Red Snapper Recipe - Cooking Index

Baked Red Snapper

Cuisine: Mexican
Type: Fish, Vegetables
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozRed snapper fillets - *
1 cup 237mlMilk
1 teaspoon 5mlOregano leaves - dried
1   Onion, medium - sliced
1/4 cup 59mlOlive or vegetable oil
1/2 cup 118mlRipe olives - pitted
1/4 cup 59mlWhite wine - dry
1/4 cup 59mlLemon juice
2 tablespoons 30mlCapers
1 teaspoon 5mlCumin - ground
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
4 cups 250g / 8.8ozTomatoes, chopped - 4 large
2   Garlic cloves - finely chopped

Recipe Instructions

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 350F. 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.


*Red Snapper Fillets should be cut into 8 serving pieces.

The California Pistachio Commission


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