| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | New Orleans | Fish, Main dish | 6 | Servings |
INGREDIENTS
| 4 | lb | Red snapper, dressed |
| 1 1/2 | t | Salt |
| Pepper | ||
| 2 | T | 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 | t | Paprika |
| 1/2 | c | Celery, chopped |
| 1 | qt | Dry bread crumbs |
| 1/2 | t | Dill |
| 2 | T | Grated lemon rind |
| 1 | t | Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 21.3mg
Sodium: 1581.1mg
Potassium: 255.7mg
Carbohydrates: 56g
Fiber: 4g
Sugar: 6.5g
Protein: 10.5g