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
Serving size: Complete recipe
Calories 1972 Calories from Fat 50
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 803.4 mg267.8%
Sodium 1948.3 mg81.2%
Total Carbohydrates 91 g30.2%
Dietary Fiber 7.4 g29.4%
Sugars 5.4 g
Protein 334 g667.9%
Vitamin A 93.4% Vitamin C 92.4%
Calcium 80.5% Iron 83%
*Based on a 2000 Calorie diet