Red Snapper With Vegetables Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main IngredientInterest Group


 Red snapper1 Pound
 Lemon juice2 Tablespoon
 Celery1⁄2 Cup (8 tbs), chopped
 Parsley1⁄2 Cup (8 tbs), chopped
 Green pepper3⁄4 Cup (12 tbs), chopped
 Garlic1 Clove (5 gm), minced
 Onions1 Cup (16 tbs), chopped
 Flour1⁄4 Cup (4 tbs)
 Tomatoes4 Cup (64 tbs)
 Salt To Taste

Nutrition Facts

Serving size

Calories 266 Calories from Fat 138

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 68.5 mg

Sodium 151.2 mg6.3%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3 g11.9%

Sugars 5.3 g

Protein 17 g34.8%

Vitamin A 41.2% Vitamin C 69%

Calcium 7.2% Iron 7.2%

*Based on a 2000 Calorie diet


Prepare whole snapper for baking.
Cut deep gashes in both sides crosswise of snapper, 11/2 inches apart.
Rub well inside and out with butter.
Rub pepper, 1 teaspoon butter and lemon juice into each gash.
Combine celery, parsley, green pepper and garlic.
Stuff gashes with celery mixture.
Place snapper in greased paper-lined pan.
Sprinkle lightly with cinna- mon and any remaining vegetable mixture.
Saute onions lightly in 1/2 cup butter; add flour and toma- toes, stirring constantly.
Cook until thickened.
Season with salt and pepper.
Pour sauce over snap- per.
Bake at 325 degrees for 1 hour.
Baste frequently with sauce.