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Dilly Red Snapper

 Dilly Red Snapper
A light and creamy dill sauce lends lovely flavor to tender fish fillets. "I like to serve this easy entree with a tossed salad and asparagus or a rice salad," says Sharon Semph of Salem, Oregon.
2 ServingsPrep/Total Time: 30 min.


  • 1 medium lemon, thinly sliced
  • 2 green onions, sliced
  • 2 dill sprigs
  • 2 red snapper fillets (6 ounces each)
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon minced green onion


  • Place the lemon slices, onions and dill sprigs in a foil-lined baking
  • pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil
  • around fish and seal tightly.
  • Bake at 400° for 20-25 minutes or until fish flakes easily with a
  • fork. In a small bowl, combine the sauce ingredients. Serve with
  • fish. Yield: 2 servings.
Nutritional Facts: 1 fillet with 2-1/2 tablespoons sauce (prepared with fat-free mayonnaise) equals 216 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 580 mg sodium, 10 g carbohydrate, 2 g fiber,

2 of 2

Dilly Red Snapper (continued)

Nutritional Facts: 35 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.