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Red Snapper With Vegetables Recipe
|Red snapper||1 Pound|
|Lemon juice||2 Tablespoon|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Green pepper||3⁄4 Cup (12 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Onions||1 Cup (16 tbs), chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Tomatoes||4 Cup (64 tbs)|
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 mg22.8%
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
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.