Baked whole red snapper

Yield: 1 servings

Measure Ingredient
1 \N Red Snapper
1 \N Celery Stalk, finely chopped
1 \N Egg, lightly beaten
1 teaspoon Lemon Zest, grated
1 tablespoon Chives, fresh, chopped
\N \N OR------
½ cup Crabmeat
1 \N Pepper, freshly ground
2 \N Lemon Juice
¼ cup Butter, melted
3 tablespoons Onion, finely chopped
4 cups Bread, day old, 1/2\" cubes
¾ cup Sour Cream
2 tablespoons Parsley, fresh, chopped
½ cup Fresh Shrimp
1 \N Salt
1 \N Paprika
1 \N Garlic Clove, crushed

The Red Snapper should be 4 - 6 lb, scaled with fins and gills removed. Preheat oven to 350. Rinse red snapper under cold running water and pat dry with paper towels. Set aside. In a skillet, saute onion and celery for 2 - 3 minutes until onion is soft and transparent. In a medium bowl, mix together, onion, celery and bread cubes. Stir in egg, sour cream, lemon zest, parsley and chives. Add shrimp or crab meat to bowl and gently mix together. Season with salt and pepper. Heat oven to 350. Sprinkle fish, inside and out, with salt, pepper and paprika. Sprinkle with half of the lemon juice. Rub with garlic and drizzle with half of the butter. fill cavity of fish with bread cube stuffing and put red snapper on a buttered baking tray. Bake 45 - 60 minutes, basting with remaining lemon juice and butter, until fish is done. When done - fish flakes easily when pressed with a fork and juices are milky - place fish on a serving platter and garnish with parsley and lemon wedges. Serve immediately.

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