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Baked Red Snapper With Sour Cream Stuffing

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Fish
4 lbs 1816g / 64ozRed snapper - dressed
1 1/2 teaspoons 7.5mlSalt
  Pepper
2 tablespoons 30mlButter
  Stuffing
3/4 cup 46g / 1.6ozOnion - chopped
1/4 cup 59mlButter - melted (or oil)
1/2 cup 118mlSour cream
1/4 cup 36g / 1.3ozLemon; diced - peeled
1 teaspoon 5mlPaprika
1/2 cup 55g / 1.9ozCelery - chopped
1 tablespoon 15mlDry bread crumbs
1/2 teaspoon 2.5mlDill
2 tablespoons 30mlGrated lemon rind
1 teaspoon 5mlSalt

Recipe Instructions

Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill then combine all ingredients and mix thoroughly. Makes about one quart stuffing.

Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil.

Source:
1979 New Orleans Times-Picayune Recipe Contest Cookbook

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