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French Onion Snapper Recipe
|Olive oil||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Cubed french bread||3 Cup (48 tbs)|
|Vegetable cooking spray||1|
|Sliced onion||3 Cup (48 tbs)|
|Red snapper fillets||16 Ounce (4 Fillets, 4 Ounce Each)|
|Lemon juice||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Chopped green pepper||1 Cup (16 tbs)|
|Sliced fresh mushrooms||8 Ounce (1 Package)|
|Chopped seeded tomatoes||2 Cup (32 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1326 Calories from Fat 309
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 9.7 g48.5%
Trans Fat 0 g
Cholesterol 194.2 mg
Sodium 2342.7 mg97.6%
Total Carbohydrates 125 g41.8%
Dietary Fiber 15.9 g63.6%
Sugars 35 g
Protein 125 g250.5%
Vitamin A 115.7% Vitamin C 334.6%
Calcium 65.4% Iron 43.3%
*Based on a 2000 Calorie diet
Add bread cubes; seal bag, and shake until cubes are well coated.
Arrange bread cubes in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 350° for 15 minutes or until golden, stirring occasionally.
Remove from oven, and let cool completely.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, sugar, and paprika; saute 10 to 12 minutes or until onion is tender and lightly browned.
Transfer onion mixture to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Place fish over onion, and sprinkle with lemon juice, salt, and red pepper.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add green pepper and mushrooms, and saute until tender.
Stir in tomato.
Spoon mushroom mixture over fish; drizzle with sherry.
Cover and bake at 400° for 15 minutes.
Uncover; top with bread cubes.
Bake, uncovered, 5 additional minutes or until fish flakes easily when tested with a fork.