Red Snapper Baked Alaska Style Recipes

RED SNAPPER BAKED ALASKA STYLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread butter into the bottom of a 9x13 inch baking dish.
• Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
• 2 Bake for about 12 minutes in the preheated oven.
• Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form.
• Fold in the parsley, mustard and tarragon.
• Spread the egg white mixture over the fish in a layer about 1 inch thick.
• Sprinkle bread crumbs over the top.
• 3 Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.

OVEN BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees F.
• Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
• In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
• Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
• Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.