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Baked Snapper With Stuffing Balls Recipe
|Skinless red snapper fillets||2 1⁄2 Pound|
|Soft butter||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Herb seasoned stuffing mix||4 Ounce|
|Canned tomato juice||10 Ounce|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
Calories 551 Calories from Fat 100
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 149.5 mg
Sodium 525.3 mg21.9%
Total Carbohydrates 26 g8.8%
Dietary Fiber 2.6 g10.5%
Sugars 6.7 g
Protein 77 g154.3%
Vitamin A 17.4% Vitamin C 38.8%
Calcium 7.8% Iron 11.3%
*Based on a 2000 Calorie diet
Combine 2 tablespoons butter and lemon juice; brush over fillets.
Season with salt and pepper.
Bake at 375 de- grees for 20 minutes.
Combine'stuffing mix and to- mato juice.
Saute parsley and vegetables in 3 table- spoons butter in skillet until just tender; add to stuffing mixture, tossing lightly with fork.
Shape stuffing mixture lightly into 5 balls, using about 1/2 cup for each ball.
Place stuffing balls on slices of apple; arrange around fillets.
Bake for 15 minutes longer or until fish flakes easily and stuffing is browned on top.
Garnish with parsley.