Monday, November 15, 2010

Combining 2 of Paula Deen's Snapper Recipes

I know Paula Deen uses a LOT of butter and I love her for it! I actually recently downloaded her show to watch on my iPhone (at the gym!) and was inspired to make her Mushroom-Stuffed Baked Red Snapper recipe. BUT, being someone who's not about to go out and buy an entire fish, guts and all, I decided to make some modifications. I found that she had another Red Snapper recipe and thought I'd get creative and combine them. This is my version of Baked Red Snapper with a flavorful Cheesy Mushroom Crust on top. It's served with our favorite Cheesy Grits recipe from Alton Brown and it was an amazing dinner! Paula would've been proud!


2 Tbsp butter, divided
1/4 c onions, diced
1/2 c mushrooms, sliced
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1/4 c soft breadcrumbs
1 tsp olive oil
8 oz red snapper fillet, about 1/2-inch thick
1/4 c Parmesan cheese, grated


1. Preheat oven to 400°F.

2. In a small skillet, melt 1 Tbsp butter. Add onions, mushrooms and garlic. Season with salt and pepper and sauté for 5 minutes. Take off heat, let mixture cool slightly, transfer to a small mixing bowl and stir in Worcestershire and breadcrumbs.

3. Drizzle olive oil into a baking dish. Place fish onto the oil and top with mushroom mixture. Dot the fish with remaining 1 Tbsp butter.

4. Bake for 15 minutes, sprinkle Parmesan on top and bake for another 5-10 minutes, until fish is opaque and cheese is browned.

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