| 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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