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Date Posted: 18:52:51 02/21/02 Thu
Author: Marlene
Author Host/IP: 216.126.136.176
Subject: It was good! Burp.....
In reply to: Diane 's message, "Oh I love snapper!" on 17:55:04 02/21/02 Thu

Scuse me for the burp ;-)

Basically you precook some white rice - for Vern and I about 1 1/2 cups cooked rice is good.

Make a layer of rice in a shallow baking dish and lay the snapper fillets on top (I had 2 thick pieces, 3/4 lb.)

Take equal measures of mayonaise, grated parmesan cheese and sour cream (I started with 1/4 cup each) and stir together.
I seasoned the raw fish with salt, pepper and garlic powder.
(I have to use garlic - it's the rule here in the Garlic Capital of the World!) If you have more topping than you need...it is very good on french bread. Slide under the broiler for a few minutes and it makes a rich bread - very good with soup.
Then you just spread your mayo/parmesan/sour cream glop over the top of the fish. I sprinkled with a little dill.

Baked at 400* for about 30 minutes.

The topping gets brown and a little crispy and the fish juices and some of the topping run onto the rice making it very rich.

That is not all that low fat...but it's good.

I do another sort of "Snapper vera cruz" version that is better for calorie watching.
Same deal, a bed of rice, lay the snapper fillets on top.
Pour over your favorite salsa sauce, some thinly sliced green onions and some grated cheese (go easy on the cheese) and bake at 375* for about 29-30 minutes.

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