Baked Stuffed Red Snapper
Recipe type: Seafood
Serves: 6
  • Stuffing:
  • 3 Tablespoons butter
  • 2 yellow onions - sliced
  • 1 small green bell pepper - chopped
  • 1 clove garlic - chopped
  • 3 Cups fresh bread crumbs
  • 12 green olives - chopped
  • 1/2 Cup chopped peanuts
  • 5 pound (5 to 6) whole red snapper - cleaned and dressed
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 teaspoon chopped thyme leaves
  • 2 medium clove garlic - minced
  • juice of 2 limes
  • 1 sprig watercress
  • lime wedges or slices
  1. Rinse fish thoroughly in cold running water to remove all blood and viscera. Pat dry with paper towels. In small bowl, combine 1/2 teaspoon salt (if desired), 1/8 teaspoon pepper, celery seed, thyme, garlic and juice; mix well. Rub fish well with mixture, inside and out. Place in large rectangular baking dish. Cover and refrigerate 2 hours.
  2. To make stuffing, in medium saucepan, melt 2 tablespoons butter over low heat. When hot, add onions, bell pepper and garlic.
  3. Saute vegetables several minutes until tender. Remove saucepan from heat; stir in bread crumbs, olives, peanuts, remaining salt and pepper.
  4. Heat oven to 400 degrees.
  5. Remove fish from refrigerator. Fill with stuffing mixture. Dot fish with remaining butter; bake 40 minutes or until fish flakes when tested with a fork. Remove from oven; transfer to serving platter.
  6. Garnish with watercress and lime.
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