Baked red snapper with sour cream stuffing

6 Servings

Ingredients

QuantityIngredient
4poundsRed snapper; dressed
teaspoonSalt
Pepper
2tablespoonsButter
¾cupOnion; chopped
¼cupButter; melted (or oil)
½cupSour cream
¼cupLemon; diced, peeled
1teaspoonPaprika
½cupCelery; chopped
1quartDry bread crumbs
½teaspoonDill
2tablespoonsGrated lemon rind
1teaspoonSalt

Directions

FISH

STUFFING

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 350 degrees for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil.

Serves 6.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman