Stuffed Red Snapper

• 3 1/2 to 4 lb. red snapper
• 2 Tbsp. lime juice
• 2 Tbsp. dry sherry
• salt and pepper
• 6 Tbsp. butter
• 1/2 c. celery, chopped
• 1 scallion, chopped
• 1/2 clove garlic, finely minced
• 2 c. bread crumbs
• 1 c. chopped walnuts
• 1/8 tsp. thyme
• 1/8 tsp. nutmeg
• 1/4 c. chopped parsley
• 1/2 tsp. grated lemon rind
• 1 c. white wine

1. Rub fish inside and out with lime juice and sherry.
2. Season with salt and pepper; let stand in refrigerator 1 to 2 hours. Preheat oven to 375u0b0.
3. Melt butter in skillet and saute celery, scallions and garlic until tender.
4. Add remaining ingredients, except wine to skillet.
5. Mix and use to stuff fish.
6. Place in baking pan and pour over wine, baking about 40 minutes or until fish flakes easily.
7. Number of servings: 6.

red snapper, lime juice, sherry, salt, butter, celery, scallion, clove garlic, bread crumbs, walnuts, thyme, nutmeg, parsley, lemon rind, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914335 (may not work)