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Baked Red Snapper with Sour Cream Stuffing
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Dairy
New Orleans
Main dish, Fish
6
Servings
INGREDIENTS
4
lb
Red snapper; dressed
1 1/2
ts
Salt
Pepper
2
tb
Butter
3/4
c
Onion; chopped
1/4
c
Butter; melted (or oil)
1/2
c
Sour cream
1/4
c
Lemon; diced, peeled
1
ts
Paprika
1/2
c
Celery; chopped
1
qt
Dry bread crumbs
1/2
ts
Dill
2
tb
Grated lemon rind
1
ts
Salt
INSTRUCTIONS
FISH
STUFFING
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
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