Guadeloupe-Style Red Snapper

See also Tokyo Japanese Wakame Seaweed Soup

Ingredients For The Dish:

  • 2 pounds [1 kg] red snapper
  • 1/4 cup [60 g] butter or margarine
  • 1/2 pound [227 g] fresh mushrooms, cleaned then sliced
  • 4 green onions, chopped
  • 1/4 cup [60 mL] freshly minced parsley
  • Juice of 1 limeor
  • 2 tablespoons [30 mL] lemon juice
  • 1 garlic clove, crushed or finely minced
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 teaspoon [1 mL] freshly ground pepper
  • Lime or lemon wedges

Chillo al Ajillo (Pan Fried Snapper in Garlic Sauce) Recipe


Wipe fish dry with paper toweling; arrange fish into a square 8-inch [20-cm] glass or ceramic dish.

See also Boiled Lobsters

In a bowl, melt butter or margarine for 1 minute on ‘MAXIMUM’.

Mix in mushroom slices, chopped green onions, minced parsley, lime or lemon juice, garlic, salt and pepper.

Mix well.

Microwave for 2 minutes on ‘MAXIMUM’.

Mix well; evenly mixture pour over fish.

Cover dish with waxed paper.

Microwave on ‘MEDIUM’ for 6 to 7 minutes, until fish is easily broken-up with a fork.

Serve, along with lime or lemon wedges.

Enjoy delicious recipes with Tokyo Japanese.


See also Crabmeat-Flavored Pollock au Gratin