Baked Stuffed Red Snapper |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (4 1/2-pound) dressed red snapper |
1 cup cracker crumbs |
3 slices bread, cubed and toasted |
1/2 cup chopped celery |
1 tablespoon minced onion |
1 tablespoon minced fresh parsley |
1/2 cup butter or margarine, melted |
1 egg, lightly beaten |
1 teaspoon salt, divided |
3/4 teaspoon pepper, divided |
1 tablespoon butter or margarine, softened |
1/2 cup all-purpose flour |
3 slices bacon |
1 (9-ounce) can whole tomatoes, chopped |
lemon slices |
Directions:
1. Rinse fish thoroughly in cold water; pat dry, and set aside.
2. Combine cracker crumbs, bread cubes, celery, onion, parsley, melted butter, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium mixing bowl; mix well. Set aside.
3. Sprinkle fish inside and out with remaining salt and pepper. Rub with 1 tablespoon butter; dredge in flour. Stuff cavity with cracker crumb mixture.
4. Place fish in an aluminum foil-lined 13- x 9- x 2-inch baking pan. Lay bacon slices over fish. Pour tomatoes over fish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until fish flakes easily when tested with a fork.
5. Transfer fish to a warm serving platter, and serve with lemon slices.
|
|