Stuffed Red Snapper Recipe
Ingredients
| Red snapper | 1 3 pound, dressed | |
| Nonstick spray coating | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Margarine | 1 Tablespoon | |
| 1 1/2 cups cooked brown or long grain rice | ||
| Tomato | 1 Cup (16 tbs), chopped | |
| Snipped parsley | 1/3 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon, crushed | |
Directions
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
Spray a shallow baking pan with nonstick spray coating.
Place fish in pan; set aside.
For stuffing, in a skillet cook onion and celery in margarine till vegetables are tender.
Stir in rice, tomato, parsley, and thyme.
Spoon stuffing into cavity of fish.
Do not pack tightly.
Tie or skewer the fish closed.
Cover loosely with foil.
Bake in a 350° oven for 50 to 60 minutes or till fish flakes easily when tested with a fork.
Place any remaining stuffing in a casserole and bake, covered, with the fish the last 25 minutes of baking.
Rinse fish and pat dry with paper towels.
Spray a shallow baking pan with nonstick spray coating.
Place fish in pan; set aside.
For stuffing, in a skillet cook onion and celery in margarine till vegetables are tender.
Stir in rice, tomato, parsley, and thyme.
Spoon stuffing into cavity of fish.
Do not pack tightly.
Tie or skewer the fish closed.
Cover loosely with foil.
Bake in a 350° oven for 50 to 60 minutes or till fish flakes easily when tested with a fork.
Place any remaining stuffing in a casserole and bake, covered, with the fish the last 25 minutes of baking.
Chef
