Red snapper with stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Red snapper -- * see note |
| 1 | teaspoon | Salt |
| 2 | Celery stalks -- diced | |
| 1 | Yellow onion -- diced | |
| ½ | cup | Bell peppers -- chopped |
| 3 | tablespoons | Margarine |
| 4 | cups | Soft bread crumbs |
| ½ | cup | Sour cream |
| 1 | Lemon -- peel, chop | |
| 2 | tablespoons | Lemon rind -- grated |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Paprika |
Directions
* A 3-4 pound red snapper with head and tail attached makes an impressive presentation.
Peel the lemon, using the peel for zest, and chop the lemon into small pieces, discarding seeds. 1. Wash fish under cold running water, taking care to wash inside thoroughly. Dry completely. Sprinkle inside with ½ teaspoon salt and set aside while preparing stuffing.
2. Melt margarine in skillet; add onions, celery and green peppers.
Saute until onions are limp and translucent. Add remaining ½ teaspoon salt and the remaining ingredients. Blend well. 3. Stuff the fish cavity loosely; fasten with metal skewers and use string to tie securely. Grease a baking dish or pan large enough so fish won't be crowded. Place fish in pan and bake in preheated 350-degree oven for 35-40 minutes. Baste with vegetable oil every 7-8 minutes until fish flakes easily. 4. Remove the skewers and allow to set for about 5 minutes. Serve immediately.
Recipe By : Jo Anne Merrill
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