Baked Stuffed Red Snapper

60 minutes Prep: 15 minutes Cook: 45 minutes

640 calories per serving view nutrition facts

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4	pounds	red snapper, whole fish	up to 6 pounds
6	slices	banana bread	white
2	tablespoons	butter
2	tablespoons	parsley leaves	chopped
1/8	teaspoon	thyme leaves

Basting sauce
3/4	cup	vegetable oil
3	tablespoons	butter	melted
1 1/2	each	lemons	juiced
1/8	teaspoon	sage
2	tablespoons	tomato	chopped
3		red hot pepper sauce (eg. Tabasco)
4	tablespoons	celery	finely minced
1 1/2	teaspoons	salt
3	tablespoons	worcestershire sauce

Sautee minced celery in butter over low heat.

add chopped tomato, hot sauce, parsley, thyme, salt and bread which was soaked in cold water and then squeezed dry.

Blend all in skillet then stuffed 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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Serving Size 381g

Amount per Serving

Calories 640 57% of calories from fat