Florida Red Snapper
Yield
6 servingsPrep
15 minCook
30 minReady
75 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
|
|
| ¼ | cup |
onions
grated |
|
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
|
|
| 59 | ml |
onions
grated |
|
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
|
|
Directions
Cut fish into 6 portions.
Place in a single layer, skin side down, in a well-greased baking dish , 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt.
Pour over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper.
Bake in a moderate oven, 350℉ (180℃) F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
