Recipe - Baked Red Snapper With Sour Cream Stuffing

FISH
4 pound Red snapper; dressed
1 One half teaspoon Salt
Pepper
2 tablespoon Butter

STUFFING
Three fourths cup Onion; chopped
One fourth cup Butter; melted (or oil)
One half cup Sour cream
One fourth cup Lemon; minced , peeled
1 teaspoon Paprika
One half cup Celery; chopped
1 qt Dry bread crumbs
One half teaspoon Dill
2 tablespoon Grated lemon rind
1 teaspoon Salt

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 for 50 to 60 minutes or until fish flakes easily. Baste
occasionally with butter or oil.

Serves 6.

SOURCE: 1979 New Orleans TimesPicayune Recipe Contest Cookbook Typed for
you by Nancy Coleman