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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bayou Baked Red Snapper

Date Added: December 03, 2009

Ingredients:

1 Unit Red Snapper
1 Unit Margarine pareve
1 Bunch Shallot chopped
1/2 Teaspoon Oregano ; crushed
1 Can Button Mushrooms
8 Unit Fresh Mushrooms
1 Unit Pepper
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Directions:

1. Clean fish and pat dry.

2. Rub cavity with salt, pepper and margarine. Place in well-greased baking pan and set aside.

3. Heat 3 or 4 tablespoons margarine in heavy skillet.

4. Add shallots and saute until soft, but not brown.

5. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed.

6. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 minutes per inch of thickness in preheated 450 F oven.

7. Baste several times with pan juices. Serves 8 to 10.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Mushroom, Iodine allergies.
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