Baked Stuffed Red Snapper

Recipe Ingredients

1/4 cup	27g / 1oz	Celery - chopped
2 tablespoons	30ml	Parsley - chopped
1/8 teaspoon	0.6ml	Thyme
2 tablespoons	30ml	Tomato - chopped
2 tablespoons	30ml	Butter or margarine
6		Bread - slices, soaked in water
1/8 teaspoon	0.6ml	Sage
1 teaspoon	5ml	Red snapper - cleaned (6lb) (large)
		Red Snapper Sauce
3/4 cup	177ml	Salad oil
2 tablespoons	30ml	Lemon juice
3 tablespoons	45ml	Worcestershire sauce
3 tablespoons	45ml	Butter or margarine - melted
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Tabasco sauce

Recipe Instructions

Saute celery in butter until soft. Add remaining ingredients except fish and sauce; blend well, then stuff into cavity of fish. Sew cavity closed or secure with toothpicks. Bake uncovered in buttered ovenproof serving dish in preheated 350F oven (allow 10 minutes per pound), basting with sauce.

Red Snapper Sauce: Combine all ingredients.

 

Hints

Note: Sauce can be made in advance.

Source:
Sarah Leah Chase and Jonathan Chase

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