Pasta,
Seafood and Eggs:
Stuffed
Red Snapper
from
Atlanta
Cooknotes
INGREDIENTS:
1
(2 to 5 pound) red snapper, cleaned
1/4
cup butter
1
garlic clove, split
1/2
cup chopped green bell pepper
1/2
cup chopped sweet onion
1/4
cup chopped celery
2
tomatoes, peeled and chopped
Chopped
parsley, to taste
1
teaspoon salt
1/4
teaspoon pepper
TO
PREPARE:
Preheat
oven to 425 degrees. Wipe fish with a damp cloth. Place in
greased 9x12-inch glass dish. Melt butter in skillet. Place
garlic pieces on toothpicks. Add to butter and simmer gently for
5 minutes. Remove garlic and discard. Add green pepper, onion,
and celery. Cook over moderate heat, stirring occasionally, until
tender. Add tomatoes, parsley, salt, and pepper, stirring 1 minute
over low heat. Fill fish to capacity with stuffing, and arrange remaining
stuffing including juice over and around the fish. Bake 30 to 50
minutes or until fish flakes easily with a fork.
SERVES:
6
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