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Louisiana Baked Stuffed Red Snapper

Gadget.Cook's picture
  Nutmeg To Taste
  Snapper 5 Pound, cleaned and boned, with head removed
  Butter 3 Tablespoon
  Celery stalks 2 , finely chopped
  Onion 1 Medium, finely chopped
  Fresh mushrooms 1⁄4 Pound, washed and sliced
  Finely chopped parsley 3 Tablespoon
  Bread crumbs 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Eggs 2 , beaten
  Butter 1⁄4 Cup (4 tbs), melted
  Hot water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Preheat oven to 350° Combine 1/4 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg.
Rub inside and outside of fish with mixture.
Set aside.
Melt butter in skillet; saute celery, onion and mushrooms.
Add parsley and bread crumbs and cook over low heat 3 minutes longer, stirring constantly.
Moisten with scalded milk; mix well.
Remove from heat and cool slightly.
Add eggs; season with 1/4 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg.
Fill cavity of fish with stuffing and fasten with skewers and thread.
Put foil around neck of snapper to hold stuffing in place.
Place fish in shallow baking pan.
Bake 1 hour.
Combine melted butter and hot water.
Use to baste fish frequently.
Serve on heated platter.

Recipe Summary

Main Dish

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