Zippy Tomato-Topped Snapper Recipe
Seafood fans will be more than satisfied by Mary Anne Zimmerman's pleasantly zesty entree for two. “Serve the fish fillets with a salad and baked potato, and it's a balanced meal in itself,” she notes from Silver Springs, Florida.
3/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1 red snapper fillet (3/4 pound), cut in half
1/2 cup canned diced tomatoes and green chilies
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon minced fresh parsley
1/8 teaspoon celery seed
Combine the lemon-pepper and salt; sprinkle over both sides of red snapper. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
In a small bowl, combine the tomatoes, onion, celery, parsley and celery seed; spoon over snapper. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork.
Yield: 2 servings.
Originally published as Zippy Tomato-Topped Snapper in Country Woman
March/April 2007, p32
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