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Cucumber Stuffed Red Snapper

  Dressed red snapper 1 1⁄2 Pound (fresh or frozen)
  Chopped onion 2 Tablespoon
  Butter 2 Tablespoon
  Dry bread cubes 3 Cup (48 tbs)
  Cucumber 1 , peeled, seeded, and chopped
  Chopped green pepper 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Grated lemon peel 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Ground sage 1⁄4 Teaspoon
  Butter 1 Tablespoon, melted
  Lemon juice 1 Tablespoon

Thaw frozen fish.
Cook onion in 2 tablespoons butter.
In a large bowl combine cooked onion, bread cubes, cucumber, green pepper, parsley, lemon peel, thyme, sage, 1/4 teaspoon salt,and dashpepper.
Sprinkle cavity offish with salt and pepper.
Place in well-greased shallow baking pan.
Stuff fish with bread mixture.
Brush with melted butter; drizzle with lemon juice.
Cover pan with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Transfer fish to serving platter.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1585 Calories from Fat 396

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 27.2 g135.9%

Trans Fat 0 g

Cholesterol 348.5 mg116.2%

Sodium 1641.6 mg68.4%

Total Carbohydrates 122 g40.5%

Dietary Fiber 10.2 g40.7%

Sugars 14.4 g

Protein 156 g312.2%

Vitamin A 55.6% Vitamin C 100.1%

Calcium 65.9% Iron 70.7%

*Based on a 2000 Calorie diet


Cucumber Stuffed Red Snapper Recipe