From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 6
- 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, 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.
SERVES: 6
