Gulf Coast Red Snapper Recipe

Name: Gulf Coast Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 5 tablespoons bacon grease; 1 tablespoon lemon juice; 1 clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon brown sugar; 1/4 teaspoon dried thyme; 2 pounds red snapper fillets; 2 cups stewed tomatoes; 2 onions, chopped; 1/4 teaspoon Worcestershire sauce; 2 tablespoons chopped fresh parsley

Servings: persons

cooking spray
5 tablespoons bacon grease
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon brown sugar
1/4 teaspoon dried thyme
2 pounds red snapper fillets
2 cups stewed tomatoes
2 onions, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley

1
Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
2
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3
Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
4
Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

151

kcal

Calories

Fat

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.

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

You need 13 ingredients. The key ingredients include: cooking spray, 5 tablespoons bacon grease, 1 tablespoon lemon juice, 1 clove garlic, minced, and more.

Yes, Gulf Coast Red Snapper falls under the Meat & Poultry 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.

Gulf Coast Red Snapper

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