Baked Stuffed Red Snapper
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red snapper, dressed
celery, finely chopped
Saute minced celery in butter over low heat.
Add chopped tomato, hot 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.
Bake, uncovered, in preheated oven set at 350, 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.
For the basting sauce: Blend butter, lemon juice, salt, worstershire sauce and hot sauce, adding oil a little at a time.
Pour over fish before starting baking--baste often.