Looking for a stunning and yes delicious entrée for any special meal? Try stuffing a Red Snapper. It is easy to purchase and easier to make. Red Snapper has a firm texture to the bite and is good both baked as well as grilled.
For grilling the fish place fresh herbs, sliced lemons and seasonings in its cavity. A few jalapeños thrown in the mix can give it some extra zip. For a great baked snapper and a beautiful presentation try this recipe for stuffing the fish. For stuffing try this method…
- One 5 or 6 lb. red snapper
- 1 onion chopped
- 1 C celery chopped
- 10 T butter
- 1 C cooked rice
- 2 T parsley minced
- 2 T white wine
- 4 T water
- Kosher salt and ground pepper
- Lemons and curly parsley for garnish
Purchase a whole fish and leave the head on. Figure one pound of fish per person accounting for bones. Clean fish under cold running water, removing any residue the fishmonger did not remove. Sauté the onion and celery in 2 T butter or for additional flavor use chicken fat instead of butter. Add this mixture to the rice as well as the parsley, 4 T butter and the wine. Season the rice mixture to taste with salt and pepper. Stuff the rice mixture into the fish cavity. Pin the fish together with toothpicks and place fish in a baking dish pouring the remaining butter over it. Add 4 T of water to the baking dish. 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 the baking dish and place it on a platter. Garnish with lemons carved into a flower or lemon slices. Tuck bunches of curly parsley under fish.
Sauce for fish
- Juice from a half of a lemon
- 1 egg yolk
- Kosher salt and pepper to taste
- 1/4 C butter melted
- 1 T flour
- 3/4 C water
- fish drippings and juices from pan
Combine first six ingredients and stir until a smooth paste is formed. Incorporate pan juices into mixture whisking on simmer for three to five minutes. Spoon over fish.
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