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    You are in: Home / Recipes / Red Snapper Marguery Recipe
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    Red Snapper Marguery

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Molly53's Note:

    The red snapper is so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Snapper is available fresh all year with the peak season in the summer months. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F and lightly butter a casserole dish.
    2. 2
      Steam or poach fish and remove skin and bones.
    3. 3
      Separate fish into large pieces and arrange half in prepared casserole.
    4. 4
      Cover the layer with half of the cheese, eggs, shrimp, mushrooms and truffles or oysters; season with salt and pepper.
    5. 5
      Repeat layers and pour white sauce over all.
    6. 6
      Bake for about 30 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Red Snapper Marguery

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 545.0
     
    Calories from Fat 189
    34%
    Total Fat 21.0 g
    32%
    Saturated Fat 8.7 g
    43%
    Cholesterol 419.3 mg
    139%
    Sodium 985.4 mg
    41%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.0 g
    8%
    Protein 75.2 g
    150%

    The following items or measurements are not included:

    truffles

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