11-09-2004, 03:24 PM
Ingredients: [ul] 3 To 6 lb. red snapper 6 Slices bread (white) 2 tb Butter 2 tb Chopped parsley 1/8 ts Thyme -basting sauce: 3/4 c Salad oil 3 tb Melted butter 1 1/2 Lemons, juiced 1/8 ts Sage 2 tb Chopped tomato -few drops tabasco sauce 4 tb Finely minced celery 1 1/2 ts Salt 3 tb Worstershire sauce -tabasco sauce[/ul]Saute minced celery in butter over low heat. Add chopped
tomato, Tabasco sauce, parsley, thyme, salt, sage and bread
which was soaked in cold water, then squeezed dry. Blend all in
skillet, then stuff into fish cavity. Skewer opening closed.
Bake, uncovered, in preheated oven set at 350 degrees, basting
often with sauce. Allow about 10 minutes baking time per pound
of fish. A greased sheet of paper or white cloth left under the
snapper will make it easier to transfer to serving platter.
Now back to the basting sauce: Blend butter, lemon juice,
salt, Worstershire sauce and Tabasco sauce, adding oil a little
at a time. Pour over fish before starting baking. Baste often.
[signature]
tomato, Tabasco sauce, parsley, thyme, salt, sage and bread
which was soaked in cold water, then squeezed dry. Blend all in
skillet, then stuff into fish cavity. Skewer opening closed.
Bake, uncovered, in preheated oven set at 350 degrees, basting
often with sauce. Allow about 10 minutes baking time per pound
of fish. A greased sheet of paper or white cloth left under the
snapper will make it easier to transfer to serving platter.
Now back to the basting sauce: Blend butter, lemon juice,
salt, Worstershire sauce and Tabasco sauce, adding oil a little
at a time. Pour over fish before starting baking. Baste often.
[signature]