Try this Red Snapper with Stuffing recipe, or contribute your own.
Suggest a better description* A 3-4 pound red snapper with head and tail attached makes an impressive presentation. Peel the lemon, using the peel for zest, and chop the lemon into small pieces, discarding seeds. 1. Wash fish under cold running water, taking care to wash inside thoroughly. Dry completely. Sprinkle inside with 1/2 teaspoon salt and set aside while preparing stuffing. 2. Melt margarine in skillet; add onions, celery and green peppers. Saute until onions are limp and translucent. Add remaining 1/2 teaspoon salt and the remaining ingredients. Blend well. 3. Stuff the fish cavity loosely; fasten with metal skewers and use string to tie securely. Grease a baking dish or pan large enough so fish wont be crowded. Place fish in pan and bake in preheated 350-degree oven for 35-40 minutes. Baste with vegetable oil every 7-8 minutes until fish flakes easily. 4. Remove the skewers and allow to set for about 5 minutes. Serve immediately. Recipe By : Jo Anne Merrill From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 234 | ||
Calories from Fat: 140 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 398.7mg | 14 % | |
Potassium 101.7mg | 3 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 19.2g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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