Red Snapper Baked Alaska Style Recipe -
Red Snapper Baked Alaska Style Recipe
  • READY IN 30 mins

Red Snapper Baked Alaska Style

Recipe by  

"A wonderful red snapper dish that is fun to prepare and full of flavor. A classic! A real favorite of my mothers! This recipe looks like a big fuss but it isn't and it is outstanding too! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Spread butter into the bottom of a 9x13 inch baking dish. Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
  2. Bake for about 12 minutes in the preheated oven. Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form. Fold in the parsley, mustard and tarragon. Spread the egg white mixture over the fish in a layer about 1 inch thick. Sprinkle bread crumbs over the top.
  3. Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2004

Smelled so good while it was baking, tasted absolutely wonderful and was so easy it came out perfect on the first try. Although I must admit I added an extra egg white so the meringue would spread evenly over 8 small fillets.

Most Helpful Critical Review
Dec 07, 2003

Good flavor but I think I must have done something wrong with the meringue because it turned out kind of hard. Probably because I had to cook it a little longer.


14 Ratings

May 01, 2009

Delicious and fun new way to cook fish. I broiled the top for a few minutes at the end because the top wasn't turning brown and I was worried about over cooking the fish.

Mar 04, 2009

I would suggest using Panko crumbs; much lighter than bread crumbs. A little dried dill wouldn't hurt either.

Jul 28, 2011

I tried this technique with Fresh Wild Alaskan Sockeye salmon. Used dill instead of parsley. I would suggest putting a very thin smear of mustard on the fish in addition to salt and pepper. And add mustard to the meringue. I used panko and it gave a nice texture. I think you need to use a fish that gives a flavor contrast to the egg which is more of an edible garnish. This does serve to keep the salmon moist as it finishes cooking, so it's important to watch your timing on the first round of cooking. Beautiful presentation if done correctly. Next time I will try cooking on alder plank.

Sep 29, 2007

i wouldnt waste snapper on such a mediocre recipe again. this was bland and thoroughly not worth the effort.

Dec 08, 2009

I made this with the expectation that the whipped egg whites and herbs would combine to create a unique taste. I cooked the recipe according to directions, only adding a sprinkle of dill. The end result tasted like snapper with fried egg on it. The recipe also did not say how much Dijon mustard to add, so I only added 1 teaspoon.

Oct 09, 2005

I'm not a very good cook, and I think I didn't whip the egg yolks until they peaked properly, but I still thought this was really good.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 48.8 g
  • 98%
  • Sodium
  • 326 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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