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Louisiana Baked Stuffed Red Snapper Recipe
|Snapper||5 Pound, cleaned and boned, with head removed|
|Celery stalks||2 , finely chopped|
|Onion||1 Medium, finely chopped|
|Fresh mushrooms||1⁄4 Pound, washed and sliced|
|Finely chopped parsley||3 Tablespoon|
|Bread crumbs||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Eggs||2 , beaten|
|Butter||1⁄4 Cup (4 tbs), melted|
|Hot water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3587 Calories from Fat 1157
% Daily Value*
Total Fat 131 g200.9%
Saturated Fat 64.8 g324.1%
Trans Fat 0 g
Cholesterol 1491.2 mg
Sodium 2766.2 mg115.3%
Total Carbohydrates 81 g27.2%
Dietary Fiber 9.8 g39.2%
Sugars 23.4 g
Protein 497 g993.7%
Vitamin A 191.1% Vitamin C 193.8%
Calcium 121.7% Iron 74%
*Based on a 2000 Calorie diet
Rub inside and outside of fish with mixture.
Melt butter in skillet; saute celery, onion and mushrooms.
Add parsley and bread crumbs and cook over low heat 3 minutes longer, stirring constantly.
Moisten with scalded milk; mix well.
Remove from heat and cool slightly.
Add eggs; season with 1/4 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg.
Fill cavity of fish with stuffing and fasten with skewers and thread.
Put foil around neck of snapper to hold stuffing in place.
Place fish in shallow baking pan.
Bake 1 hour.
Combine melted butter and hot water.
Use to baste fish frequently.
Serve on heated platter and cut into individual servings with electric knife.