Baked Stuffed Red Snapper Recipe - Cooking Index
Baked Stuffed Red Snapper Recipe - Cooking Index
| 1/4 cup | Celery - chopped | |
| 2 tablespoons | Butter or margarine | |
| 2 tablespoons | Parsley - chopped | |
| 6 | Bread - slices, soaked in water | |
| 1/8 teaspoon | Thyme | |
| 1/8 teaspoon | Sage | |
| 2 tablespoons | Tomato - chopped | |
| 1 | Red snapper - lg, cleaned(6lb) | |
| Red Snapper Sauce | ||
| 3/4 cup | Salad oil | |
| 3 tablespoons | Butter or margarine - melted | |
| 2 tablespoons | Lemon juice | |
| 1 teaspoon | Salt | |
| 3 tablespoons | Worcestershire sauce | |
| 3 x | Tabasco sauce |
1. Saute celery in butter until soft.
2. Add remaining ingredients except fish and sauce; blend well, then stuff into cavity of fish.
3. Sew cavity closed or secure with toothpicks.
4. 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.
NOTE: Sauce can be made in advance.
Source:
Emeril Lagasse
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