| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 8 | Servings | |
INGREDIENTS
| 1 | Red snapper; 3 to 5 lbs | |
| 3 | c | Soft bread crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Thyme or marjoram |
| 1/2 | Onion; minced | |
| 1/3 | c | Butter; melted |
| Bacon slices |
INSTRUCTIONS
submitted by: [email protected] This is a recipe I picked up in the Republic of Panama. I hope you like it as much as I. Recipe By : Elva Fairchild. Clean fish, but leave head and tail. Dry inside of fish. Mix bread crumbs, salt, pepper, thyme and onion; add butter slowly, tossing lightly together. Stuff fish with mixture. Sew fish opening together with large needle and thread. Place, underside down, on greased rack or greased heavy paper in shallow pan, arranging fish in "S" shape or circle. Rub outside with salt and lay strips of bacon over top. Bake fish uncovered in moderately hot oven (3750F) allowing 10 to 16 minutes a pound. Allow 1/2 pound per portion. DAVE <[email protected]> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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