Baked Red Snapper With Sour Cream Stuffing
Ingredients
FISH
4 lb red snapper, dressed
1 1/2 tsp salt
1 pepper
2 tbsp butter
STUFFING
3/4 cup onion, chopped
1/4 cup butter, melted (or oil)
1/2 cup sour cream
1/4 cup lemon, diced, peeled
1 tsp paprika
1/2 cup celery, chopped
1 qt dry bread crumbs
1/2 tsp dill
2 tbsp grated lemon rind
1 tsp salt
Directions
Stuffing:
Cook celery and onion in butter
or oil until tender.
Mix sour cream and dill, then
combine all ingredients and mix
thoroughly.
Makes about one quart stuffing.
Fish:
Clean, wash and dry fish.
Sprinkle inside and out with salt and
pepper.
Stuff fish loosely.
Close opening with toothpicks.
Place fish in well greased baking pan.
Brush with melted butter or oil.
Bake in moderate oven at 350 degrees F
for 50 to 60 minutes or until fish flakes
easily.
Baste occasionally with butter or oil.
Serves 6.
SOURCE: 1979 New Orleans Times-Picayune
Recipe Contest Cookbook T
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