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From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 (5 to 6-pound) red snapper
  • 1 large onion, chopped
  • 1 cup chopped celery
  • Butter or chicken fat
  • 1 cup cooked rice
  • 2 tablespoons minced parsley
  • 8 tablespoons butter, melted
  • 2 tablespoons white wine
  • Salt and pepper to taste
  • 4 tablespoons water
Sauce:
  • Juice of 1/2 lemon
  • 1 egg yolk
  • Salt and pepper to taste
  • 1/4 cup butter, melted
  • 1 tablespoon flour
  • 3/4 cup water
  • Juices obtained from baked fish
TO PREPARE:

In cleaning fish, leave head on.  Saute onions and celery in butter or chicken fat.  Add to rice.  Add parsley, 4 tablespoons butter and wine.  Add salt and pepper to taste.  Stuff fish with rice dressing, pinning fish together with toothpicks.  Place fish in baking dish.  Pour remaining melted butter over fish.  Add 4 tablespoons water.  Bake at 350 degrees for 30 minutes.  Increase heat to 400 degrees and bake for an additional 30 minutes, basting occasionally.  When fish is done, remove from pan and garnish with lemon slices and parsley.  Reserve cooking juices.

Combine first 6 ingredients and stir until a smooth paste is obtained.  Add juices that have been drained off stuffed red snapper.  Simmer mixture for 5 minutes, stirring constantly.  Spoon over fish.

SERVES: 6

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