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welovegod.org - Share Your Recipe!

Recipe Name: Baked Red Snapper #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pound(s) Red snapper fillets, cut
into 8 serving pieces
1 Cup(s) Milk
1 Teaspoon(s) Oregano Leaves, Dried
1 Onion, sliced
1/4 Cup(s) Olive Or Vegetable Oil
1/2 Cup(s) Pitted ripe olives
1/4 Cup(s) Dry white wine
1/4 Cup(s) Lemon Juice
2 Tablespoon(s) Capers
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
4 Cup(s) Tomatoes, chopped
2 Cloves garlic, finely
chopped
Directions:
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Sun, 11 Feb 1996
10:35:49 -0500 Place fish fillets in a shallow glass or plastic dish.
Mix milk and oregano and pour over the fish. Cover and refrigerate at
least 1 hour. Cook and stir onion in the oil in a 10-inch skillet
until tender. Stir in the remaining ingredients except the fish.
Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to
350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of
fish on each of eight 12-inch squares of heavy duty aluminum foil.
Spoon some tomato mixture onto the fish. Fold foil over the fish and
seal securely. Place the foil packets in an ungreased jelly roll pan,
15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork,
about 30 minutes. Serve with snipped fresh cilantro and lemon wedges
if desired. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 2.4mg
Sodium: 554.1mg
Potassium: 397mg
Carbohydrates: 10.7g
Fiber: 2.9g
Sugar: 5.4g
Protein: 3.5g


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