Baked Stuffed Red Snapper

Luckytrim

Grill Master
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Baked Stuffed Red Snapper

1 large red snapper
3 cloves garlic, thin-sliced
Salt and pepper to taste
2 lemons, cut in half (for squeezing)

Stuffing;
1 pound raw shrimp
3 ribs celery, chopped
4 scallions, thin-sliced
1 c. bread crumbs
1 egg, beaten
flour


Sauce Ingredients
3 TBL cooking oil
1 small onion, minced
1 bunch scallions, minced
3 small cans tomato sauce
1 bay leaf
1/2 tsp thyme
Chopped parsley
Salt and pepper to taste

Clean fish well and pat dry.
Make an opening in the snapper from side where insides
have been removed. This is for the stuffing.
Season the fish inside and out with salt and pepper. Lay the fish on it's side; Make small slits on the "up" side and insert garlic slices.

Saute shrimp, chopped celery and green onions in oil until veggies are limp and shrimp are pink.
Add a little flour and stir. Simmer, stirring constantly, about 2 minutes.
Add a little breadcrumbs to thicken.
Beat in egg and mix well.
Allow to cool before stuffing the fish.

Stuff fish and secure the opening with skewers (or toothpicks). queeze juice of lemons over the fish.

For the sauce;
Sauté onions and scallions until limp. Add remaining ingredients
and simmer for 15 to 2O minutes. Pour over stuffed fish; Bake in a greased
pan in a 350-degree oven, basting with pan juices often, until fish flakes when touched with a fork, about 30-45 minutes, depending on the size of the fish.
 
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