Baked Herb-Stuffed Red Snapper
1-2 whole Red Snapper, cleaned, scaled (approximately 4-5 lbs)
1/4 cup Celery,chopped
2 tablespoons Parsley,chopped
1/8 teasoons Thyme
2 tablespoons Tomato,chopped
2 tablespoons Butter or margarine
6 slices Bread, chopped finely
1/8 teaspoon Sage
Sauce
3/4 cup Olive oil
2 tablespoons Lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons Butter or margarine,melted
1 teaspoon Salt
3 drops Tabasco sauce
Saute celery in butter until soft. Add remaining ingredients except fish and sauce; blend well, then stuff into cavity of fish. Sew cavity closed or secure with toothpicks. Bake uncovered in buttered ovenproof serving dish in preheated 350'F. oven (allow 10 minutes per pound), basting with sauce.
Serves 4-6.
|
