Baked Stuffed Red Snapper
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
red snapper, whole fish
up to 6 pounds |
|
| 6 | slices |
banana bread
white |
* |
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ⅛ | teaspoon |
thyme
|
*
|
| Basting sauce | |||
| ¾ | cup |
vegetable oil
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 ½ | each |
lemons
juiced |
|
| ⅛ | teaspoon |
sage
|
*
|
| 2 | tablespoons |
tomatoes
chopped |
|
| 3 |
red hot pepper sauce
|
*
|
|
| 4 | tablespoons |
celery
finely minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 3 | tablespoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
red snapper, whole fish
up to 6 pounds |
|
| 6 | slices |
banana bread
white |
* |
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 0.6 | ml |
thyme
|
*
|
| Basting sauce | |||
| 177 | ml |
vegetable oil
|
|
| 45 | ml |
butter
melted |
|
| 1.5 | each |
lemons
juiced |
|
| 0.6 | ml |
sage
|
*
|
| 3E+1 | ml |
tomatoes
chopped |
|
| 3 |
red hot pepper sauce
|
*
|
|
| 6E+1 | ml |
celery
finely minced |
|
| 7.5 | ml |
salt
|
|
| 45 | ml |
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.
