Baked Red Snapper

 

 

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When it comes to the most sought after fish in Louisiana, red snapper is high on the list.  Caught several miles offshore next to the feet of oil platforms in deep water, this fish has a flavor so unique  that you almost won't believe your eating fish. 

As an added bonus, if you are one of  those people who is watching their waist line, but don't want to comprise flavor then you have found a wonderful recipe. 

  • 1 (2 1/2 lb.) dressed red snapper, head and tail intact

  • 2 cloves garlic, minced

  • 1 1/2 tsp. minced, peeled ginger root

  • 1 tsp. soy sauce

  • 1/2 tsp. white wine vinegar

  • 1 tsp sesame oil

  • vegetable cooking spray

  • 2 tbsp. minced fresh parsley

 

Make 3 deep diagonal slashes on both sides of snapper.  Combine garlic, ginger root, soy sauce, vinegar, and oil in a bowl; rub mixture on inside and outside of snapper.  

Place snapper in 15 1/2 x 10 1/2 x 1 inch jellyroll pan coated with cooking spray.   Cover tail loosely with aluminum foil and bake at 325 degrees for 40 to 50 minutes or until snapper flakes easily when tested with a fork.  Transfer snapper to a platter and garnish. (A great way to garnish is to wrap the head with foil or paper before you serve.)