Stuffed Snapper Recipe
The taste of this particular Stuffed Snapper recipe has occupied my senses so much that I hardly ever go for any other recipe of Stuffed Snapper. Seafood is the primary ingredient in Stuffed Snapper. This Stuffed Snapper when served as an Appetizer will bring happiness in your dining room. Stop ruminating and make this Stuffed Snapper right now!
Ingredients
1 1/2 to 2 pound fresh or frozen drawn red snapper or rockfish with head and tail removed
1 6 ounce package regular long grain and wild rice mix
1 cup small broccoli flowerets
1/2 cup chopped onion
1/2 cup sliced celery
1 tablespoon water
1/2 teaspoon lemon pepper
Directions
Thaw fish, if frozen.
Prepare rice mix according to package directions, except omit butter.
For stuffing, in a 1 1/2 quart casserole cook broccoli, onion, celery, and water, covered, on 100% power (high) for 3 to 4 minutes or till onion and celery are crisp tender.
Drain.
Stir in the cooked rice and lemon pepper.
Set aside.
Rinse fish and pat dry with paper towels.
Enlarge the fish cavity by cutting from the head end toward the tail.
Place in a 12x7 1/2x2 inch baking dish.
Loosely spoon some stuffing into cavity.
Leave remaining stuffing in casserole; set aside.
Cook stuffed fish, covered with vented clear plastic wrap, on high for 10 to 12 minutes or till fish flakes easily when tested with a fork.
Give the dish a half turn after 6 minutes.
If necessary, shield the tail end with a small piece of foil.
Cover and keep warm.
Cook remaining stuffing in casserole, covered, on high for 2 to 3 minutes or till heated through, stirring once.
Prepare rice mix according to package directions, except omit butter.
For stuffing, in a 1 1/2 quart casserole cook broccoli, onion, celery, and water, covered, on 100% power (high) for 3 to 4 minutes or till onion and celery are crisp tender.
Drain.
Stir in the cooked rice and lemon pepper.
Set aside.
Rinse fish and pat dry with paper towels.
Enlarge the fish cavity by cutting from the head end toward the tail.
Place in a 12x7 1/2x2 inch baking dish.
Loosely spoon some stuffing into cavity.
Leave remaining stuffing in casserole; set aside.
Cook stuffed fish, covered with vented clear plastic wrap, on high for 10 to 12 minutes or till fish flakes easily when tested with a fork.
Give the dish a half turn after 6 minutes.
If necessary, shield the tail end with a small piece of foil.
Cover and keep warm.
Cook remaining stuffing in casserole, covered, on high for 2 to 3 minutes or till heated through, stirring once.
