Baked Red Snapper With Sour Cream Stuffing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FISH
4 lbs: Red snapper, dressed
1 1/2 tsp: Salt,
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 quart: 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 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 Typed
for you by Nancy Coleman
Source from luhu.jp
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 Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Source from luhu.jp