Red Snapper Baked Alaska Style

Red Snapper Baked Alaska Style

9

"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

30 m servings 294 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 14 Ratings

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Most helpful positive review

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 sp...

Most helpful critical review

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.

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 sp...

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.

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.

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

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. A...

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

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 en...

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.

I just didn't like the textures, neither did my husband.