Stuffed Red Snapper Recipe
Ingredients
1 3 pound fresh or frozen dressed red snapper or other fish
Nonstick spray coating
3/4 cup chopped onion
3/4 cup chopped celery
1 tablespoon margarine
1 1/2 cups cooked brown or long grain rice
1 cup chopped tomato
1/3 cup snipped fresh parsley
1/2 teaspoon dried thyme, 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.
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