Baked Snapper A Laqszo Orange Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Orange1 Medium
 Butter/Margarine6 Tablespoon
 Onion1 Small, finely chopped
 Parsley flakes1 Tablespoon
 Basil1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Soft bread crumbs2 Cup (32 tbs) (About 4 Slices Bread)
 Red snapper1 1⁄2 Pound, dressed and heads removed (2 Whole)
 Salt To Taste
 Frozen orange juice concentrate6 Ounce, Defrosted (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1985 Calories from Fat 677

% Daily Value*

Total Fat 86 g132.3%

Saturated Fat 49 g245.2%

Trans Fat 0 g

Cholesterol 445.3 mg

Sodium 1612.7 mg67.2%

Total Carbohydrates 163 g54.3%

Dietary Fiber 13.3 g53.1%

Sugars 100.8 g

Protein 150 g299.9%

Vitamin A 86.5% Vitamin C 184.4%

Calcium 76.2% Iron 114.5%

*Based on a 2000 Calorie diet

Directions

Slice half of orange; peel and chop remaining half.
In small glass bowl, combine butter, onion, parsley, basil and pepper.
Cook at HIGH 2 1/2 to 3 minutes or until onion is tender.
Stir in bread crumbs and chopped orange.
Arrange fish in 12x8-inch dish.
Season inside with salt.
Stuff cavity with bread crumb mixture.
TO COOK BY INSTA-MATIC: Top fish with orange slices.
Pour orange juice over fish.
Cover completely with plastic wrap.
Cook on COOK 4.
After cooking, release plastic wrap.
TO COOK BY TIME: Cover with wax paper.
Cook at HIGH 13 to 15 minutes.
Pour orange juice over fish; add orange slice.
Cook, covered with wax paper, at HIGH 2 minutes.
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