Whole Snapper With Dried Oregano And Lemon Recipes

OREGANO SNAPPER WITH LEMON

Steps:

• Preheat the oven to 350°F. Line a baking pan with aluminum foil. Lightly spray with cooking spray.
• Place the fish in a single layer in the baking pan.
• In a small bowl, stir together the remaining ingredients except the lemon. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray with cooking spray.
• Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
• (Per serving)
• Calories: 114
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 40mg
• Sodium: 195mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 42mg
• Potassium: 471mg
• 3 very lean meat

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

GRILLED WHOLE RED SNAPPER

Steps:

• Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.