Dilly Red Snapper Recipe
Dilly Red Snapper Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • DILL SAUCE:
  • 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

Directions

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.
Originally published as Dilly Red Snapper in Taste of Home February/March 2003, p12

Nutritional Facts

1 each: 216 calories, 3g fat (1g saturated fat), 67mg cholesterol, 580mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

  • 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
  • DILL SAUCE:
  • 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
  1. 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.
  2. 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.
Originally published as Dilly Red Snapper in Taste of Home February/March 2003, p12

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