baked stuffed red snapper

Name: Baked Stuffed Red Snapper
Ingredients: 3-6 pound(s) red snapper, dressed; 6 slice(s) bread; 2 tablespoon(s) butter; 2 tablespoon(s) chopped parsley; 1/8 teaspoon(s) thyme; ## SAUCE INGREDIENTS; 3/4 cup(s) salad oil; 3 tablespoon(s) melted butter; 1/2 - lemon, juiced; 1/8 teaspoon(s) sage; 2 tablespoon(s) chopped tomato; - few drops hot sauce; 4 tablespoon(s) celery, finely chopped; 1/2 teaspoon(s) salt; 3 tablespoon(s) worcestershire sauce; - hot sauce of your choice

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36 Pinches

Jennifer J

Seattle, WA

Updated on Dec 30, 2009

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Ingredients

3-6 pounds red snapper, dressed
6 slices bread
2 tablespoons butter
2 tablespoons chopped parsley
1/8 teaspoon thyme
SAUCE INGREDIENTS
3/4 cup salad oil
3 tablespoons melted butter
1/2 - lemon, juiced
1/8 teaspoon sage
2 tablespoons chopped tomato
- few drops hot sauce
4 tablespoons celery, finely chopped
1/2 teaspoon salt
3 tablespoons worcestershire sauce
- hot sauce of your choice

How To Make baked stuffed red snapper

Step 1

Saute minced celery in butter over low heat.

Step 2

Add chopped tomato, hot sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry.
Step 3

Blend all in skillet, then stuff into fish cavity.
Step 4

Skewer opening closed.
Step 5

Bake, uncovered, in preheated oven set at 350, basting often with sauce.
Step 6

Allow about 10 minutes baking time per pound of fish.
Step 7

A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter.
Step 8

For the basting sauce: Blend butter, lemon juice, salt, worstershire sauce and hot sauce, adding oil a little at a time.
Step 9

Pour over fish before starting baking--baste often.
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