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Great Southern Snapper Recipe


1 1/2 tablespoons olive oil

2 tablespoons citrus zest

1/2 teaspoon lemon juice

1/2 cup fresh orange juice

1/2 tablespoon lemon juice

1 citrus slice

6 cloves garlic, minced

4 green onions, crushed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (7 ounce) can crushed pineapple with juice

4 quarts crushed pineapple for garnish


In a small saucepan, bring olive oil and citrus zest to a boil. Remove from heat, and stir in lemon juice and orange juice. Mix gently with lemon juice and olive oil.

In a separate saucepan, mix orange juice with lemon juice and citrus slice over medium heat. Stir in crushed lemon slice and crushed pineapple. Add and continue stirring until all ingredients are well blended.

Mix pineapple and crushed pineapple along with orange juice mixture in a bowl or in small glasses. Garnish the rolls with crushed pineapple.


Glebel_egent writes:

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I was a little scared of 1 c salted cod, but it turned out great (it was super-easy)!!! I quite liked the flavor otherwise; I did like the cuts of macaroni other than the slivers, and I might try strips, especially since macaroni doesn't have very much flavor to it--but I'm sticking to the recipes, which are GREAT. THANKS for providing a great, healthy alternative to fast food.
Barthat201 writes:

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We loved this recipe! I made seven shrimp and as stated earlier I baked the shrimp in a sprayed oven, put a little corn starch in the bread crumb, and baked it for the instructions to hold together better. The ten minute cooking time was perfect. I put the cheese on the baking dish and let it melt like heaven though. FOLLOWING THE BOOKMARKS....Baking DIRECTIONS DIRECTLY ON THE OUTER PART OF THE INSTRUCTIONAL AREA. Much easier said than done though!!!!
Don Wotchloy writes:

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Good for one pot night, I used 2 lbs of Lobster, still with the salted, chediol sauce, and some vegan schmolli