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Recipe courtesy of Mad Mongoose Bar and Restaurant

Oven Baked Red Snapper

  • Level: Intermediate
  • Total: 30 hr 40 min
  • Prep: 20 min
  • Inactive: 30 hr
  • Cook: 20 min
  • Yield: 4 servings
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One 1-pound red snapper, cleaned

3 cloves garlic, minced

1 jalapeno, minced

Kosher salt and freshly ground black pepper

All-purpose seasoning, for seasoning the fish

5 tablespoons butter, plus more for greasing foil

1/4 pound okra, chopped

1 red bell pepper, diced

2 tablespoons chopped fresh parsley leaves

2 tablespoons white wine


  1. Preheat oven to 450 degrees F. 
  2. Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.) 
  3. In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine. 
  4. Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes. 
  5. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.
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