Stuffed Red Snapper Recipe
Stuffed red snapper made with this recipe looks nice in addition to tasting great! Use the freshest of fish available to get a delicious stuffed red snapper. Treat your family to this stuffed red snapper and they are going to adore you for it.
Ingredients
1 1/2 pound fresh or frozen dressed red snapper
2 tablespoons chopped onion
4 tablespoons butter or margarine
3 cups dry bread cubes
1 cucumber, peeled, seeded, and chopped (1 cup)
2 tablespoons chopped green pepper
1 tablespoon snipped parsley
1/4 teaspoon grated lemon peel
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon lemon juice
Directions
Thaw fish if frozen.
In 2-quart bowl, cook onion and the 4 tablespoons butter at HIGH for 2 minutes.
Stir in bread cubes, cucumber, green pepper, parsley, lemon peel, thyme, sage, salt, and dash pepper; set aside.
Season cavity of fish.
Melt 1 tablespoon butter in 13 x 9 x 2-inch baking dish at HIGH for 30 seconds.
Place fish in baking dish, turning to coat with butter.
Stuff fish with some of the bread mixture.
Drizzle with lemon juice.
Cook, covered, at MEDIUM HIGH (7) for 5 minutes, giving dish half turn once.
Using 2 spatulas, carefully turn fish over.
Cook, covered, at MEDIUM HIGH (7) for 5 minutes or till fish flakes easily with a fork, giving dish half turn once.
Keep warm.
Drizzle remaining stuffing with 2 tablespoons fish broth and cook in covered bowl at HIGH for 3 to 4 minutes.
In 2-quart bowl, cook onion and the 4 tablespoons butter at HIGH for 2 minutes.
Stir in bread cubes, cucumber, green pepper, parsley, lemon peel, thyme, sage, salt, and dash pepper; set aside.
Season cavity of fish.
Melt 1 tablespoon butter in 13 x 9 x 2-inch baking dish at HIGH for 30 seconds.
Place fish in baking dish, turning to coat with butter.
Stuff fish with some of the bread mixture.
Drizzle with lemon juice.
Cook, covered, at MEDIUM HIGH (7) for 5 minutes, giving dish half turn once.
Using 2 spatulas, carefully turn fish over.
Cook, covered, at MEDIUM HIGH (7) for 5 minutes or till fish flakes easily with a fork, giving dish half turn once.
Keep warm.
Drizzle remaining stuffing with 2 tablespoons fish broth and cook in covered bowl at HIGH for 3 to 4 minutes.
