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.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 350F and lightly butter a casserole dish.
- 2Steam or poach fish and remove skin and bones.
- 3Separate fish into large pieces and arrange half in prepared casserole.
- 4Cover the layer with half of the cheese, eggs, shrimp, mushrooms and truffles or oysters; season with salt and pepper.
- 5Repeat layers and pour white sauce over all.
- 6Bake for about 30 minutes.
Browse Our Top Saltwater Fish Recipes
You Might Also Like...View All Saltwater Fish Recipes
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
- Total Fat 21.0 g
- Saturated Fat 8.7 g
- Cholesterol 419.3 mg
- Sodium 985.4 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.8 g
- Sugars 2.0 g
- Protein 75.2 g
The following items or measurements are not included: