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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.
- 2 lbs red snapper
- 1⁄2 lb cheese, grated
- 3 eggs, hard-cooked and chopped
- 2 lbs shrimp, cooked peeled and chopped
- 1 cup canned mushroom, drained and sliced
- 1 tablespoon truffles or 1 tablespoon oyster, chopped
- salt and pepper, to taste
- 1 cup medium white sauce (Magic White Sauce (and Variations) or your own recipe)
- Preheat oven to 350F and lightly butter a casserole dish.
- Steam or poach fish and remove skin and bones.
- Separate fish into large pieces and arrange half in prepared casserole.
- Cover the layer with half of the cheese, eggs, shrimp, mushrooms and truffles or oysters; season with salt and pepper.
- Repeat layers and pour white sauce over all.
- Bake for about 30 minutes.