Baked Stuffed Red Snapper
Author: Epicurus.com Kitchens
Recipe type: Seafood
- 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
- 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.
- To make stuffing, in medium saucepan, melt 2 tablespoons butter over low heat. When hot, add onions, bell pepper and garlic.
- Saute vegetables several minutes until tender. Remove saucepan from heat; stir in bread crumbs, olives, peanuts, remaining salt and pepper.
- Heat oven to 400 degrees.
- 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.
- Garnish with watercress and lime.