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Easy Garlic Lemon Red Snapper Recipe
|Boneless skinless red snapper fillets/Boneless skinless rockfish / halibut fillets||12 Ounce (About 1/2 Inch Thick, 2 Fillets, 6 Ounce Each)|
|Slivered almonds||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
Calories 439 Calories from Fat 198
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 112.3 mg
Sodium 112.3 mg4.7%
Total Carbohydrates 10 g3.3%
Dietary Fiber 3.5 g14%
Sugars 1.2 g
Protein 49 g97.1%
Vitamin A 39.5% Vitamin C 68.4%
Calcium 8.9% Iron 10.4%
*Based on a 2000 Calorie diet
Spread almonds in a 9-inch pie pan and bake in a 375° oven until golden (about 5 minutes), stirring several times.
Remove almonds from pan and set aside.
Place butter in same pan and return to oven.
When butter is melted, stir in garlic, lemon juice, parsley, paprika, and lemon peel.
Add fish and turn to coat well, then bake until just opaque but still moist in thickest part; cut to test (about 10 minutes).
With a wide spatula, transfer fish to 2 dinner plates.
Spoon butter mixture from baking pan over fish; sprinkle with almonds.
Offer lemon wedges to squeeze over fish.