Try this Red Snapper (Mf) recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square. Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper. Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6608 Posted to MC-Recipe Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 136 | ||
Calories from Fat: 123 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 82.3mg | 3 % | |
Potassium 215.8mg | 6 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.8g | 1 % | |
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: 136
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