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Baked Stuffed Red Snapper
1/4 cup celery -- chopped
2 tablespoons butter or margarine
2 tablespoons parsley -- chopped
6 bread -- slices, soaked in water
1/8 teaspoon thyme
1/8 teaspoon sage
2 tablespoons tomato -- chopped
1 red snapper -- lg, cleaned(6lb)
Red Snapper Sauce:
3/4 cup salad oil
3 tablespoons butter or margarine -- melted
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Worcestershire sauce
3 drops Tabasco sauce
1. Sauté celery in butter until soft.
2. Add remaining ingredients except fish and sauce; blend well, then stuff into cavity of fish.
3. Sew cavity closed or secure with toothpicks.
4. Bake uncovered in buttered ovenproof serving dish in preheated 350F oven (allow 10 minutes per pound), basting with sauce.
*** RED SNAPPER SAUCE *** Combine all ingredients.
NOTE: Sauce can be made in advance.