Florida Keys Red Snapper

• 3 to 4 lb. red snapper, scaled and cleaned
• peanut or vegetable oil
• 1/2 tsp. salt
• freshly ground pepper
• 1/4 c. butter
• 1/2 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1/4 c. finely chopped green pepper
• 2 scallions, chopped (including green part)
• 2 c. toasted breadcrumbs
• 1/4 c. finely chopped parsley
• 1/4 c. coarsely chopped nuts (almonds)
• 6 thin tomato slices
• 6 thin onion slices
• 6 thin orange slices
• 6 thin lime slices
• juice of 1/2 lime

1. Preheat oven to 350u0b0.
2. Rub fish lightly with oil and sprinkle inside and out with salt and pepper.
3. Melt butter and saute onion, green pepper and scallions until onion is cooked.
4. Stir in breadcrumbs, parsley and toasted almonds, seasoning with salt and pepper.
5. Stuff the fish with mixture and tie with string.
6. Place the fish on a length of aluminum foil and cover with alternating, slightly overlapping, slices of tomato, onion, orange and lime. Bring up edges of foil and secure it envelope style.
7. Bake 30 minutes or until fish flakes easily with fork.

red snapper, peanut, salt, freshly ground pepper, butter, onion, celery, green pepper, scallions, breadcrumbs, parsley, nuts, tomato, onion, lime slices, lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064727 (may not work)