Sausalito Red Snapper

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Preparation info

  • Serves


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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 2 slices bacon, minced
  • 1 small clove garlic, crushed
  • 2 tablespoons chopped fresh parsley
  • ½ small onion, minced
  • 2 tablespoons olive oil
  • 4 thick slices red snapper Cayenne pepper
  • ¼ cup dry white wine
  • 6 capers
  • 1 teaspoon minced fresh tarragon or ½ teaspoon dried tarragon
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce
  • Juice of ½ lemon
  • 1 teaspoon arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

Saute the bacon, garlic, parsley, and onion in the olive oil until golden brown, then paint the mixture on both sides of each snapper slice, adding a dash of cayenne to each side.

Combine the white wine, capers, tarragon, Worcester shire sauce, Tabasco, and lemon juice in a saucepan. Bring to a boil while crushing the tarragon and capers. Place the fish in the presoaked pot and cover with the sauce.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 30 minutes.

Remove the pot from the oven and pour off the liquid into a saucepan. Heat the liquid and add the arrowroot to thicken, then pour the sauce back into the pot. Return the pot to the oven, without the lid, for 5 minutes to brown the fish.

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