Red Snapper With Caper Stuffing
|Dressed red snapper||5 Pound (1 Whole)|
|Caper stuffing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cider vinegar/Lemon juice||1 Tablespoon|
|Egg white||1 , slightly beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Creamy caper sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Rinse fish under running cold water; drain well and pat dry with absorbent paper.
Lightly spoon the stuffing into fish and close opening by fastening securely with skewers.
Put in a greased large shallow baking pan.
Brush surface of fish with a mixture of the vinegar and salt.
Brush with egg white; sprinkle with a mixture of the bread crumbs and lemon peel.
Drizzle generously with some of the melted butter.
Bake at 350Â°F 45 minutes, or until fish flakes easily when tested with a fork; drizzle with the melted butter twice during baking.
Transfer fish to heated serving platter and remove skewers.
Garnish top of fish with five notched lime slices, placing a ripe olive ring and a small piece of pimiento in the center of each.
Serve immediately with the hot sauce.