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Baked Red Snapper with Cucumber Sauce
1 whole red snapper - (abt 3 lbs)
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups boiled shrimp -- chopped
1 cup chopped mushrooms -- sauteed in butter
1 1/2 cups bread crumbs
3 tablespoons lemon rind
1/2 cup chopped parsley
2 tablespoons chopped chives
1 small onion -- minced
2 anchovies -- mashed (or 1 tspn anchovy paste)
1 pinch thyme
1 pinch basil
1/4 cup dry vermouth
1/2 teaspoon salt
3 tablespoons lemon juice
2 cans Chalet Suzanne Cucumber Soup
Parsley -- for garnish
Salt and pepper red snapper inside and out. Combine all ingredients except the cucumber soup. Add 1/4 to 1/3 of the soup to the mixture, enough to moisten.
Stuff fish cavity with dressing. Put remaining dressing in greased baking dish. Pour cucumber soup over the fish.
Bake fish and dressing at 350 degrees, basting the fish frequently until the fish is white and leaves bone easily. Do not overcook.
To serve, place fish on serving platter and garnish with dressing and parsley.
This recipe yields 4 to 6 servings.