baked stuffed red snapper

How To Make baked stuffed red snapper

• 1

  Saute minced celery in butter over low heat.
• 2

  Add chopped tomato, hot sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry.
• 3

  Blend all in skillet, then stuff into fish cavity.
• 4

  Skewer opening closed.
• 5

  Bake, uncovered, in preheated oven set at 350, basting often with sauce.
• 6

  Allow about 10 minutes baking time per pound of fish.
• 7

  A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter.
• 8

  For the basting sauce: Blend butter, lemon juice, salt, worstershire sauce and hot sauce, adding oil a little at a time.
• 9

  Pour over fish before starting baking--baste often.
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