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Baked Stuffed Red Snapper

 

112

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

4 pounds red snapper, whole fish
up to 6 pounds
6 slices banana bread
white
*
2 tablespoons butter
2 tablespoons parsley leaves
chopped
teaspoon thyme
*
Basting sauce
¾ cup vegetable oil
3 tablespoons butter
melted
1 ½ each lemons
juiced
teaspoon sage
*
2 tablespoons tomatoes
chopped
3 red hot pepper sauce
*
4 tablespoons celery
finely minced
1 ½ teaspoons salt
3 tablespoons worcestershire sauce

Directions

Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 64057% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 939mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 125g
Vitamin A 15% Vitamin C 32%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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