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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Red Snapper with Dill Tomato Sauce Recipe

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This recipe for Red Snapper with Dill Tomato Sauce is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 tsp. crushed garlic
1/2 cup sweet red pepper sliced
1/2 cup sweet green pepper sliced
1/2 cup sliced onion
1/2 cup sliced mushrooms
1/2 cup pureed drained canned tomatoes
1/2 tsp. dried oregano
3 tbsp. fresh dill chopped or 1 tsp. dried dill weed
1 lb. red snapper divided into 4 portions
1 tbsp. grated Parmesan cheese
Directions:
Directions:
In a large non-stick pan heat oil and sauté garlic, peppers, onions, and mushrooms till softened - about 5 minutes.
Add tomatoes and oregano, simmer for 5 minutes.
Add dill and simmer for 5 minutes more.
Place snapper in a single layer in a baking dish and pour sauce over top. Bake in a 350 º F oven for 18 to 25 minutes or until the fish flakes easily when tested. Sprinkle cheese on top and serve.
Calories 170,
Carbs 7g,
Cholesterol 61 mg,
Protein 23 g,
fiber 2 g,
fat 5 g,
sodium 216 mg,
Personal Notes:
Personal Notes:
Can use any white fish like cod, sole, maui maui etc. If using frozen fish thaw it and pat each fillet dry with a paper towel

 

 

 

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