Stuffed Red Snapper
|Red snapper||1 (About 5 Pounds)|
|Flour||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Chopped shrimp||1 Cup (16 tbs) (Raw Ones)|
|Chopped green onion||1⁄2 Cup (8 tbs) (Including Top)|
|Very thinly sliced celery||1⁄2 Cup (8 tbs)|
|Grated ginger root||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Season red snapper inside and out with salt and pepper.
Rub with cut side of lime.
Sprinkle evenly with flour.
Combine rice, shrimp, onion, celery, and ginger root.
Spoon into fish; skewer or sew the opening.
Lay fish in a very heavily buttered baking pan.
Score the top of fish in an attractive design to prevent it from buckling.
Lay bacon slices over top.
Bake at 350Â°F 45 minutes, or until fish flakes.
Transfer fish to a heated platter.
Deglaze baking pan with white wine.
Pour liquid over fish