Cajun Bayou Baked Red Snapper
A traditional Cajun recipe for Cajun Bayou Baked Red Snapper.
CajunSeafoodEasy45 min
Ingredients
Servings
4
- 1 Whole Red Snapper [4 Lb.]
- 1 Stick margarine
- 1 Bunch Shallots, chopped
- 1/2 Teaspoon Oregano
- 1 Can Button mushrooms OR 8 Large fresh mushrooms
- Salt and pepper to taste
Instructions
- 1
Clean fish and pat dry. Rub cavity with salt, pepper and margarine.
- 2
Place in well-greased baking pan and set aside.
- 3
Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown.
- 4
Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed.
- 5
Stir in oregano and pour mixture over fish.
- 6
Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven.
- 7
Baste several times with pan juices.
Tags
skilletcajun
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