Baked Red Snapper With Ricotta Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 1 | 3-4 lb. red snapper, striped | |
| bass or similar fish | ||
| Salt | ||
| 2 | T | Olive oil |
| 1/2 | c | Celery, chopped |
| 1/8 | c | Olive oil |
| 3/4 | c | Ricotta cheese |
| 1/2 | t | Salt |
| 2 | T | Lemon rind, grated |
| 1/2 | c | Onion, chopped |
| 1 | c | Dry bread crumbs |
| 1/4 | c | Lemon, diced and peeled |
| 1 | t | Paprika |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 10:55:54 -0400 (EDT) From: altaira@escape.com Recipe By: Gilda Latzky Clean, wash and dry fish. Sprinkle inside and out with salt. Prepare stuffing: Saute celery and onion in 1/4 cup olive oil until soft. Remove from heat and combine with rest of stuffing ingredients, blending well. Stuff fish loosely. Close opening with small skewers or toothpicks. Place in well-greased baking pan. Brush with 2 tbsp. olive oil and bake in pre-heated 350 degree oven for 40-60 minutes or until fish flakes easily with a fork. Baste occassionally with drippings while fish is baking. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 165
Total Fat: 18.8g
Cholesterol: 14.3mg
Sodium: 632.3mg
Potassium: 215.7mg
Carbohydrates: 26g
Fiber: 2.1g
Sugar: 3.6g
Protein: 9.3g