Gulf Coast Snapper
--------------------
Make this recipe easier by
omitting the stuffing and
sprinkling the inside of
the fish with lemon juice,
salt and pepper.
Reduce baking time to about 25
minutes.
1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 scallions, white part only
3 TBS butter (2 TBS at room
temperature, 1 TBS melted)
1 TBS olive oil
1 small rib celery, finely chopped
1/4 cup dried bread crumbs
1 egg, beaten
1 tsp dry mustard
Leaves from 4 sprigs fresh thyme
1/2 tsp dried red pepper flakes
1/2 tsp salt
Fresh-ground black pepper, to taste
1 (1 1/2-pound) whole red snapper, cleaned
Heat oven to 400 degrees F.
Combine red peppers, mushrooms and scallions
in a food processor fitted with metal blade;
use on/off pulses until finely chopped.
Heat 2 tablespoons butter and olive oil
in medium skillet over medium-high heat.
Add bell pepper mixture and celery to skillet;
cook 3 minutes until vegetables soften.
Remove from heat; mix in bread crumbs, egg,
mustard, thyme, red pepper flakes, salt and
black pepper.
Fill fish cavity with stuffing; brush with
melted butter.
Bake on a parchment-lined baking sheet 35
minutes until fish is firm and meat is flaky
and moist.
Makes 2 servings.
Per serving:
660 calories, 45 percent calories from fat,
32 grams total fat, 272 milligrams cholesterol,
13 grams saturated fat, 74 grams protein,
16 grams carbohydrates, 2 grams total fiber,
1,062 milligrams sodium.
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
