Recipe - Baked Stuffed Red Snapper

1 (3 to 6lb) red snapper
6 sl White bread
2 tablespoon Butter
2 tablespoon Chopped parsley
1/8 teaspoon Thyme

BASTING SAUCE
Three fourths cup Salad oil
3 tablespoon Melted butter
1 One half Lemons; juiced
1/8 teaspoon Sage
2 tablespoon Chopped tomato
3 dr Tabasco sauce; more or less
4 tablespoon Finely minced celery
1 One half teaspoon Salt
3 tablespoon Worstershire sauce
Tabasco sauce

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Sun, 11 Feb 1996 10:35:49 0500

Saute minced celery in butter over low heat. Add chopped tomato, Tabasco
sauce, parsley, thyme, salt, sage and bread which was soaked in cold water,
then squeezed dry. Blend all in skillet, then stuff into fish cavity.
Skewer opening closed. Bake, uncovered, in preheated oven set at 350
degrees, basting often with sauce. Allow about 10 minutes baking time per
pound of fish. A greased sheet of paper or white cloth left under the
snapper will make it easier to transfer to serving platter. Now back to the
basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and
Tabasco sauce, adding oil a little at a time. Pour over fish before
starting baking. Baste often.

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