Recipe - Red Snapper With Stuffing

4 pound Red snapper * see note
1 teaspoon Salt
2 Celery stalks minced
1 Yellow onion minced
One half cup Bell peppers chopped
3 tablespoon Margarine
4 cup Soft bread crumbs
One half cup Sour cream
1 Lemon peel, chop
2 tablespoon Lemon rind grated
1 teaspoon Black pepper
1 teaspoon Paprika

* A 34 pound red snapper with head and tail attached makes an impressive
presentation.

Peel the lemon, using the peel for zest, and chop the lemon into small
pieces, discarding seeds. 1. Wash fish under cold running water, taking
care to wash inside thoroughly. Dry completely. Sprinkle inside with 1/2
teaspoon salt and set aside while preparing stuffing. 2. Melt margarine in
skillet; add onions, celery and green peppers. Saute until onions are limp
and translucent. Add remaining One half teaspoon salt and the remaining
ingredients. Blend well. 3. Stuff the fish cavity loosely; fasten with
metal skewers and use string to tie securely. Grease a baking dish or pan
large enough so fish won't be crowded. Place fish in pan and bake in
preheated 350degree oven for 3540 minutes. Baste with vegetable oil every
78 minutes until fish flakes easily. 4. Remove the skewers and allow to
set for about 5 minutes. Serve immediately.

Recipe By : Jo Anne Merrill

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip