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.