Caribbean Red Snapper

• 5 pound red snapper, whole fish
• 1 x salt and black pepper to taste
• 1/2 each limes
• 1/4 cup flour, all-purpose
• 1 cup rice
• 1 cup shrimp chopped
• 1/2 cup scallions, spring or green onions chopped, including tops
• 1/2 cup celery thinly sliced
• 1 tablespoon ginger root grated
• 2 slices bacon
• 1/4 cup white wine dry

1. Season red snapper with salt and pepper, inside and out.
2. Rub with the lime.
3. Sprinkle evenly with the flour.
4. Combine rice, shrimp, onion, celery and ginger root.
5. Spoon into fish.
6. Skewer or sew opening.
7. Lay fish in a heavily buttered baking pan.
8. Score the top of the fish in an attractive design to prevent the fish from buckling.
9. Lay bacon slices over the top.
10. Bake at 350F (180C) for 45 minutes or until fish flakes.
11. Transfer fish to a warm platter.
12. Deglaze baking pan with white dry wine.
13. Pour liquid over fish.

red snapper, salt, limes, flour, rice, shrimp, scallions, celery, ginger root, bacon, white wine

Taken from recipeland.com/recipe/v/caribbean-red-snapper-40656 (may not work)