Red Snapper a la Orange Recipe

The Hale Groves Team


2 pounds Red Snapper Fillets – fresh or frozen
3 tablespoons olive oil or vegetable oil
1 teaspoon lime or lemon juice
Dash pepper
1 teaspoon salt
2 tablespoon Hale orange juice
2 teaspoon grated Hale orange peel
Dash nutmeg


If the fish is frozen, thaw it.  Cut in serving size portions.  Arrange in single layer, skin side down, in shallow well greased baking dish 12” x 8” x 2”.  Combine the ingredients plus ½ cup of orange sections and pour over fish.  Bake in moderate oven 350 degrees for 25 minutes or until the fish easily flakes when a fork is put into it.

YIELD: 4 to 6 servings.


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