Baked Red Snapper Recipe

Name: Baked Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. fresh mushrooms; 2/3 c. chopped onion; 1/4 c. margarine or butter; 3 c. wild rice (Minute rice mix with seasonings is good); 2 oz. jar pimento; 1 pkg. slivered almonds; 1 1/2 lb. red snapper skinned fillets (6); 1 can condensed mushroom soup; 6 slices fresh tomato; 10 oz. pkg. grated Cheddar cheese; 2 large lemons; 1/2 gal. Cella Bianco

Servings: persons

2/3 c. fresh mushrooms
2/3 c. chopped onion
1/4 c. margarine or butter
3 c. wild rice (Minute rice mix with seasonings is good)
2 oz. jar pimento
1 pkg. slivered almonds
1 1/2 lb. red snapper skinned fillets (6)
1 can condensed mushroom soup
6 slices fresh tomato
10 oz. pkg. grated Cheddar cheese
2 large lemons
1/2 gal. Cella Bianco

1
Marinate fish fillets in Cella for 30 minutes (1 1/2 cups of wine).
2
Cook chopped onion in 2 tablespoons butter.
3
Add wine and chopped mushroom stems when onions are half cooked and then simmer until wine is cooked off.
4
Prepare rice; add onion/mushroom mixture to rice with pimento, almonds and soup.
5
Mix well. Turn mixture into a greased 2-quart shallow casserole dish.
6
Slice mushroom caps and place on top of rice mixture.
7
Then, remove fillets from wine and arrange them closely together on top (do not use wine).

1399

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 c. fresh mushrooms, 2/3 c. chopped onion, 1/4 c. margarine or butter, 3 c. wild rice (Minute rice mix with seasonings is good), and more.

Yes, Baked Red Snapper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Red Snapper

How did you like this recipe?

Frequently Asked Questions