Bayou Baked Red Snapper

Title:
Bayou Baked Red Snapper

Yield:
8 Servings

Categories:
Kosher,
Cajun,
Fish,
Main
Dishes




Ingredients:





     1    Whole Red Snapper (4 Lb.)


     1    Stick margarine, pareve


     1 bn Shallots, chopped


   1/2 ts Oregano


     1 cn Button mushrooms OR


     8    Large fresh mushrooms


          Salt and pepper to taste.






 Clean fish and pat dry.  Rub cavity with salt, pepper and margarine. Place


 in well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in


 heavy skillet. Add shallots and saute until soft, but not brown. Add more


 margarine and mushrooms and continue cooking, shaking pan until most of fat


 is absorbed. Stir in oregano and pour mixture over fish. Measure fish at


 its thickest point and bake exactly 10 min. per inch of thickness in


 preheated 450 F. oven.  Baste several times with pan juices. Serves 8 to


 10.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini