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Reviewed Can't Miss Red Snapper
Feb 18, 2011 on FoodNetwork.com
“Still baking, haven't tasted it yet, but I will tell you; It has to bake more than 12 minutes. My fillets are about 1/2"-3/4" thick, put it in for 15 minutes and they're still raw! Figure another 10 minutes for baking. That's better...Smells Great! Melting the cheese.
Tasty!!! Will make this again.”