Red Snapper With Caper Stuffing Recipe
Ingredients
| 1 dressed red snapper, 4 to 5 lbs. | ||
| Caper Stuffing | ||
| 1 tablespoon cider vinegar or lemon juice | ||
| Salt | 1 Tablespoon | |
| 1 egg white, slightly beaten | ||
| 1/2 cup fine dry bread crumbs | ||
| Lemon peel | 1 Teaspoon, grated | |
| Butter | 2/3 Cup (16 tbs), melted | |
| Creamy Caper Sauce | ||
Directions
Rinse fish under running cold water; drain well and pat dry with absorbent paper.
Lightly spoon the stuffing into fish and close opening by fastening securely with skewers.
Put in a greased large shallow baking pan.
Brush surface of fish with a mixture of the vinegar and salt.
Brush with egg white; sprinkle with a mixture of the bread crumbs and lemon peel.
Drizzle generously with some of the melted butter.
Bake at 350°F 45 minutes, or until fish flakes easily when tested with a fork; drizzle with the melted butter twice during baking.
Transfer fish to heated serving platter and remove skewers.
Garnish top of fish with five notched lime slices, placing a ripe olive ring and a small piece of pimiento in the center of each.
Serve immediately with the hot sauce.
Lightly spoon the stuffing into fish and close opening by fastening securely with skewers.
Put in a greased large shallow baking pan.
Brush surface of fish with a mixture of the vinegar and salt.
Brush with egg white; sprinkle with a mixture of the bread crumbs and lemon peel.
Drizzle generously with some of the melted butter.
Bake at 350°F 45 minutes, or until fish flakes easily when tested with a fork; drizzle with the melted butter twice during baking.
Transfer fish to heated serving platter and remove skewers.
Garnish top of fish with five notched lime slices, placing a ripe olive ring and a small piece of pimiento in the center of each.
Serve immediately with the hot sauce.
Chef
