Red snapper orlando

Yield: 4 Servings

Measure Ingredient
1½ pounds Fresh tomatoes (3 large)
4 \N Red snapper fillets; about 1-1/2 pounds total
1¼ teaspoon Salt
⅛ teaspoon Ground black pepper
¼ cup Freshly squeezed lime juice
2 tablespoons Olive or vegetable oil
¼ cup Chopped fresh parsley
1 tablespoon Oregano leaves
¾ teaspoon Crushed garlic

Use fully ripe tomatoes. Core tomatoes; cut into ¼-inch slices; set aside. Preheat oven to 400 degrees. Season filets on both sides with salt and black pepper. In a 13x9x2-inch baking dish, place filets in a single layer skin side down. In a small bowl combine lime juice, oil, parsley, oregano and garlic; pour over fish. Turn fish skin side up; arrange tomato slices over fish. Bake until filets flake easily with a fork, 12-15 minutes. Sprinkle with additional fresh parsley, if desired. Serve from baking dish. Serves 4.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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