Baked Snapper With Tarragon Stuffing Recipe

• 1/2 c. minced celery
• 1/2 c. minced onion
• 1/3 c. butter or possibly margarine
• 1/2 tsp salt
• 1/2 tsp dry whole tarragon
• 1/8 tsp grnd black pepper
• 3 c. soft bread crumbs
• 3 Tbsp. lowfat milk
• 6 x (8 ounce) red snapper fillets
• 2 Tbsp. butter or possibly margarine -- melted

1. Saute/fry celery and onion in 1/3 c. butter in a medium skillet till tender.
2. Add in salt, tarragon, and pepper; mix well.
3. Stir in bread crumbs and lowfat milk.
4. Place 3 fillets in a greased 13- x 9- x 2 inch baking dish.
5. Spoon bread crumb mix over fillets; top with remaining fillets, and brush with 2 Tbsp.
6. melted butter.
7. Bake at 400 degrees F. about 35 min or possibly till fish flakes easily when tested with a fork.
8. Yield: 6 to 8 servings.

celery, onion, butter, salt, tarragon, black pepper, bread crumbs, milk, red snapper, butter

Taken from cookeatshare.com/recipes/baked-snapper-with-tarragon-stuffing-75676 (may not work)