Baked Red Snapper With Sour Cream Stuffing
Fish
4 lb red snapper, dressed
1 1/2 tsp salt
1 pepper
2 Tbsp butter
Stuffing
3/4 cup onion, chopped
1/4 cup butter, melted (or oil)
1/2 cup sour cream
1/4 cup lemon, diced, peeled
1 tsp paprika
1/2 cup celery, chopped
1 qt dry bread crumbs
1/2 tsp dill
2 Tbsp grated lemon rind
1 tsp salt
Stuffing: Cook celery and onion in butter or oil until tender. Mix sour
cream and dill, then combine all ingredients and mix thoroughly. Makes
about one quart stuffing.
Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and
pepper. Stuff fish loosely. Close opening with toothpicks. Place fish
in well greased baking pan.
Brush with melted butter or oil. Bake in moderate oven at 350 degrees F
for 50 to 60 minutes or until fish flakes easily. Baste occasionally
with butter or oil.
Serves 6.
SOURCE: New Orleans Times-Picayune
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