Stuffed Red Snapper Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 Red snapper1 3 pound, dressed
 Nonstick spray coating
 Onion3/4 Cup (16 tbs), chopped
 Celery3/4 Cup (16 tbs), chopped
 Margarine1 Tablespoon
 1 1/2 cups cooked brown or long grain rice
 Tomato1 Cup (16 tbs), chopped
 Snipped parsley1/3 Cup (16 tbs)
 Dried thyme1/2 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.
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