Baked stuffed red snapper

1 servings

Ingredients

QuantityIngredient
3To 6 lb. red snapper
6Slices bread (white)
2tablespoonsButter
2tablespoonsChopped parsley
teaspoonThyme Basting sauce:
¾cupSalad oil
3tablespoonsMelted butter
Lemons, juiced
teaspoonSage
2tablespoonsChopped tomato few drops Tabasco sauce
4tablespoonsFinely minced celery
teaspoonSalt
3tablespoonsWorstershire sauce Tabasco sauce

Directions

Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed.

Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter.

Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often.

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