BAKED SNAPPER CUBA
- french dressing (marinade)
- ⅓ C lime juice
- ⅔ C olive oil
- 1 T soy sauce
- dash garlic salt
- dash fresh ground black pepper
Marinate a big snapper or any baking fish in 1 cup of the french dressing for 4-6 hours. If fish is split for stuffing, marinate the inside of the fish too. Stuff with bread stuffing if desired.
Bake at 450° for 5-6 minutes or until well seared, brush plenty of the marinade over the fish. Cover and bake until tender, basting with the marinade frequently.
A little basil or thyme or crushed bay leaves may be added to the fish before baking.
This is a recipe from Havana, Cuba.
