Baked red snapper with sour cream stuffing

Yield: 6 Servings

Measure Ingredient
4 pounds Red snapper; dressed
1½ teaspoon Salt
\N \N Pepper
2 tablespoons Butter
¾ cup Onion; chopped
¼ cup Butter; melted (or oil)
½ cup Sour cream
¼ cup Lemon; diced, peeled
1 teaspoon Paprika
½ cup Celery; chopped
1 quart Dry bread crumbs
½ teaspoon Dill
2 tablespoons Grated lemon rind
1 teaspoon Salt



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

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