| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 | (3- to 6-lb) red snapper | |
| 6 | sl | White bread |
| 2 | tb | Butter |
| 2 | tb | Chopped parsley |
| 1/8 | ts | Thyme |
| 3/4 | c | Salad oil |
| 3 | tb | Melted butter |
| 1 1/2 | Lemons; juiced | |
| 1/8 | ts | Sage |
| 2 | tb | Chopped tomato |
| 3 | dr | Tabasco sauce; more or less |
| 4 | tb | Finely minced celery |
| 1 1/2 | ts | Salt |
| 3 | tb | Worstershire sauce |
| Tabasco sauce |
INSTRUCTIONS
BASTING SAUCE From: Wendy Lockman <[email protected]> Date: Sun, 11 Feb 1996 10:35:49 -0500 Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. [email protected] MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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