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Pasta, Seafood, Eggs and Grains:
Royal Red Snapper

from the Houston Junior League Cookbook


INGREDIENTS:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
1 quart toasted bread crumbs
1/2 cup sour cream
1/4 cup chopped lemon sections
2 Tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon paprika
2 or 3 whole red snappers, or redfish
    (3-4 pounds dressed fish)
  Salt
3 Tablespoons melted butter
1/4 cup dry white wine
TO PREPARE:

To prepare stuffing, sauté celery and onion in butter until tender; combine with bread cubes in large bowl.  Add sour cream, lemon sections, lemon rind, salt and paprika; mix thoroughly.  Spread stuffing in a well-greased baking dish.  Sprinkle fish inside and out with salt.  Cut into individual sized portions and arrange over stuffing.  Bake in 350 degree oven for 40-60 minutes, or until fish flakes easily.  Make basting sauce by combining melted butter and wine.  Baste fish occasionally while cooking.

SERVES:  6



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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