Red Snapper Rice Casserole Recipe

1      Reviews by:    Anna Robrock   Red Snapper Rice Casserole Recipe marinates Red Snapper steaks in lemon juice, places whole tomatoes, onion rings, olive liquid, beef consomme, uncooked rice and olives in a casserole, tops with Snapper and bakes to make this tasty baked fish recipe. Food Category:    Seafood Cuisine Origin:    Southern    Servings:8 Calories per Serving:176 Print Preview Rate This Recipe Prep Time:   1 Hour 10 Minutes Cook Time:   25 Minutes Total Time:   1 Hour 35 Minutes

INGREDIENTS

• 2 pounds Red Snapper steaks, fresh or frozen
• 1/3 cup lemon juice
• 1 can (1 pound) whole tomatoes, undrained
• 2 cups sliced onion rings
• 1/4 cup olive liquid
• 1 can (10 1/2 ounces) beef consomme
• 1 cup uncooked rice
• 1/2 cup sliced pimiento-stuffed olives
• 1 teaspoon seasoned salt

DIRECTIONS

• Thaw fish if frozen. Preheat oven to 350 degrees. Marinate steaks in lemon juice for 30 minutes, turning once.
• Combine tomatoes, onion, soup, rice, olives and olive liquid. Pour into a well-greased 12 x 8 x 2-inch baking dish. Cover and bake in moderate oven, 350 degrees, for 30 minutes.
• Remove steaks from lemon juice. Sprinkle steaks with seasoned salt and arrange over rice. Cover and return to oven.
• Continue cooking 20 to 25 minutes or until fish flakes easily when tested with a fork.

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