Pensicola Red Snapper

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3.9 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.1
  • Total Fat: 5.6 g
  • Cholesterol: 57.2 mg
  • Sodium: 216.9 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 32.1 g

View full nutritional breakdown of Pensicola Red Snapper calories by ingredient
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Introduction

Full of flavor and light fish dish Full of flavor and light fish dish
Number of Servings: 4

Ingredients

    1. 2 big red snapper fillets (about 1 lb)
    2. Salt and black pepper to taste
    3. 1/4 cup fresh lemon juice
    4. 2 Tbsp olive oil
    5. 1 1/2 tsp garlic, finely chopped (2 cloves)
    6. 1 tsp dry oregano
    7. 1 med size tomato

Directions

Preheat the oven to 400 degrees. Pat the fish completely dry with paper towel and season on both sides with the salt and black pepper. Cut into 4 serving peices.
Combine the lemon juice, olive oil, garlic and 1/2 tsp oreganoin a shallow dish. Stir lemon juice mixture until ingredients are well blended. Dip each piece of fish in the lemon juice mixture and arrange them, skin side up in a baking dish.
Cyt the tomato crosswise into 1/4-inch slices. Place the tomato slices over the fish and sprinkle with remaining oregano.
Bake in middle of oven for 10-12 minutes, or until fillets flake easily whem pressed gently with a fork. Serve the fillets at once directly from the baking dish.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user WANTFITIN.

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Member Ratings For This Recipe


  • O.K.
    1 of 1 people found this review helpful
    Needs more spices than suggested. Tasted kinda bland to me. Healthy, but bland. - 2/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was awesome. Very tasty, great served with steamed broccoli, butternut squash and wild rice!!! - 1/30/08

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  • Kind of bland is my assessment too. I will reduce the oil next time and add fresh oregano - 3/3/11

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  • Pretty good! Will make it again - 10/15/10

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  • easy ingredients, fast prep time, and good flavor. i added a bit extra garlic and lemon juice. i used cherry tomatoes and added cauliflower and served it over parmeasean couscous. delicious and very satisfying. thanks! - 1/24/10

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