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Browse All Recipes

Baked Stuffed Red Snapper

Date added: November 28, 2007

  • Servings: 3 change
  • Calories per serving: 1,731
  • Prep time: 20
  • Cook time: 15

Ingredients

Snapper
  • 6 pound snapper, raw, fillet
  • 6 piece bread, white, better
  • 2 tbsp butter, unsalted
  • 2 tbsp herb, parsley, fresh, chpd
  • 1/8 tsp thyme, fresh
  • 3/4 cup oil, corn, salad or cooking
Basting sauce
  • 3 tbsp butter, unsalted
  • 1 1/2 lemon, Juiced
  • 1/8 tsp sage, ground
  • 2 tbsp tomato, chopped
  • 4 tbsp celery, Finely minced
  • 1 1/2 tsp salt, table

Recipe Method

Saute minced celery in butter over low heat. Add chopped tomato, (2-3 drops of Tabasco sauce could be added if pleased), parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff 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.
Basting sauce
Blend butter, lemon juice, salt, 3 tablespoons of Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often.

Nutritional Facts

Per serving% Daily Value*
Calories 1,73187%
Fat 88g135%
Cholesterol 386mg129%
Sodium 1,931mg 80%
Carbohydrates 44g87%

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