Baked stuffed red snapper

Ingredients

Quantity		Ingredient
3		To 6 lb. red snapper
6		Slices bread (white)
2	tablespoons	Butter
2	tablespoons	Chopped parsley
⅛	teaspoon	Thyme Basting sauce:
¾	cup	Salad oil
3	tablespoons	Melted butter
1½		Lemons, juiced
⅛	teaspoon	Sage
2	tablespoons	Chopped tomato few drops Tabasco sauce
4	tablespoons	Finely minced celery
1½	teaspoon	Salt
3	tablespoons	Worstershire 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.

Converted by MMCONV vers. 1⅕

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