Snapper With Sour Cream Stuffing

• 34 cup celery
• 12 onion, chopped
• 4 tablespoons butter, softened (or margarine)
• 4 cups dry breadcrumbs
• 12 cup low-fat sour cream
• 14 cup lemon, peeled and diced
• 2 tablespoons lemon rind
• 1 teaspoon paprika
• 1 teaspoon salt
• 3 -4 lbs red snapper fillets
• 1 12 teaspoons salt
• 2 tablespoons butter, melted (or use vegetable oil)

1. For stuffing: Saute celery and onion in butter.
2. Combine all remaining ingredients and mix thoroughly; set aside.
3. Preheat oven to 350F.
4. Cut a pocket in each fillet in order to stuff.
5. Sprinkle fish inside and out with salt.
6. Stuff fish loosely with stuffing.
7. Close opening with skewers or wooden picks.
8. Place dish on greased baking pan.
9. Brush with butter.
10. Bake 40 to 60 minutes or until fish flakes easily.
11. Baste while cooking.

celery, onion, butter, breadcrumbs, lowfat sour cream, lemon, lemon rind, paprika, salt, red snapper, salt, butter

Taken from www.food.com/recipe/snapper-with-sour-cream-stuffing-236309 (may not work)