Baked Stuffed Red Snapper

Baked Stuffed Red Snapper

Categories: Lemon, Tomato, Snapper, Parsley, Butter, Celery, Baked, Seafood, Stuffed

one 3 -6 pound red snapper
6 slices of White bread
2 tablespoons of butter
2 tablespoons of chopped parsley
1/8 teaspoon of Thyme
BASTING SAUCE
3/4 cup of Salad oil
3 tablespoons of melted butter
1 1/2 Lemons, juiced
1/8 teaspoon of sage
2 tablespoons of chopped tomato
3 drops of Tabasco sauce, more or less
4 tablespoons of finely minced celery
1 1/2 teaspoons of salt
3 tablespoons of Worcestershire sauce
Tabasco sauce

Instructions:

From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Sun, 11 Feb 1996 10:35:49 -0500 Sauté minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350ºF. basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worcestershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Serving Size: 4

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