From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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 stuffing, saute 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.


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