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Never Snappier!

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We are very fortunate to live in Louisiana for so many reasons, but none as great as the abundance of natural foods available to us here. Particularly the seafood! Among the most popular local fish varieties is red snapper. The preferred way of preparing it is in a courtbouillion, succulent and delicious. But the following method of cooking red snapper is definitely an alternative to the tried and true methods. Served with a crisp, summer salad and a crusty bread with a chilled pinot grigio wine, this meal will take you where you’ve never gone before! Ciao.  Buon appetito!

Baked Red Snapper with Dill Mayonnaise

Two 6-ounce red snapper or other fish fillets

1/2 cup mayonnaise

2 tablespoons lemon juice or to taste

1 tablespoon fresh minced dill

1/2 teaspoon paprika

Pepper to taste

Preheat oven to 350 degrees and butter a baking dish large enough for fillets. Arrange fillets in baking dish in one layer, skin side down. In a small bowl, whisk together mayonnaise, lemon juice, dill and pepper to taste. Spread over snapper and sprinkle with paprika. Bake in the middle of the oven for 10 minutes or until cooked through. Served with a side of angel hair pasta or cous cous, crispy french bread and a salad makes for a great meal. 

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