Beazell's Cook Book

Baked Red Snapper w/ Garlic by Donna Boudreaux

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2-3 red snapper fillets, 6 to 8 ounces each
4 Tbsp. butter
2 medium cloves of garlic, minced
1/2 tsp. Worcestershire sauce
2 tsp. Beazell's Cajun seasoning
1 teaspoon snipped fresh chives, optional
3 to 4 Tbsp. plain or seasoned bread crumbs (I used seasoned bread crumbs)
Place snapper fillets in a baking dish that has been sprayed with Pam cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Beazell's Cajun Seasoning and chives, if using. Cook on low for 2 minutes to blend flavors. This smell is heavenly. Brush both sides of fish fillets with the butter mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400 degrees for about 12 – 20 minutes, depending on thickness of fillets, until fish flakes easily and is completely white through and through.


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