Baked Stuffed Red Snapper Recipe

• 1 x (3- to 6-lb) red snapper
• 6 slc White bread
• 2 Tbsp. Butter
• 2 Tbsp. Minced parsley
• 1/8 tsp Thyme
• 3/4 c. Salad oil
• 3 Tbsp. Melted butter
• 1 1/2 x Lemons, juiced
• 1/8 tsp Sage
• 2 Tbsp. Minced tomato
• 3 dsh Tabasco sauce, more or possibly less
• 4 Tbsp. Finely chopped celery
• 1 1/2 tsp Salt
• 3 Tbsp. Worstershire sauce Tabasco sauce

1. Saute/fry chopped celery in butter over low heat.
2. Add in minced tomato, Tabasco sauce, parsley, thyme, salt, sage and bread that was soaked in cool water, then squeezed dry.
3. Blend all in skillet, then stuff into fish cavity.
4. Skewer opening closed.
5. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce.
6. Allow about 10 min baking time per lb.
7. of fish.
8. A greased sheet of paper or possibly white cloth left under the snapper will make it easier to transfer to serving platter.
9. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time.
10. Pour over fish before starting baking.
11. Baste often.

red snapper, bread, butter, parsley, thyme, salad oil, butter, lemons, tomato, tabasco sauce, celery, salt, worstershire sauce tabasco sauce

Taken from cookeatshare.com/recipes/baked-stuffed-red-snapper-75836 (may not work)