Red Snapper With Vegetables Recipe
Ingredients
1 6-lb. red snapper
Butter
Pepper
2 tbsp. lemon juice
1/2 c. chopped celery
1/2 c. chopped parsley
3/4 c. chopped green pepper
1 clove of garlic, minced
Cinnamon
1 c. chopped onions
1/4 c. flour
4 c. tomatoes
Salt
Directions
Prepare whole snapper for baking.
Cut deep gashes in both sides crosswise of snapper, 11/2 inches apart.
Rub well inside and out with butter.
Rub pepper, 1 teaspoon butter and lemon juice into each gash.
Combine celery, parsley, green pepper and garlic.
Stuff gashes with celery mixture.
Place snapper in greased paper-lined pan.
Sprinkle lightly with cinna- mon and any remaining vegetable mixture.
Saute onions lightly in 1/2 cup butter; add flour and toma- toes, stirring constantly.
Cook until thickened.
Season with salt and pepper.
Pour sauce over snap- per.
Bake at 325 degrees for 1 hour.
Baste frequently with sauce.
Cut deep gashes in both sides crosswise of snapper, 11/2 inches apart.
Rub well inside and out with butter.
Rub pepper, 1 teaspoon butter and lemon juice into each gash.
Combine celery, parsley, green pepper and garlic.
Stuff gashes with celery mixture.
Place snapper in greased paper-lined pan.
Sprinkle lightly with cinna- mon and any remaining vegetable mixture.
Saute onions lightly in 1/2 cup butter; add flour and toma- toes, stirring constantly.
Cook until thickened.
Season with salt and pepper.
Pour sauce over snap- per.
Bake at 325 degrees for 1 hour.
Baste frequently with sauce.
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