Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red Snapper 1/4 c Butter, melted
1 Celery Stalk, finely chopped 3 T Onion, finely chopped
1 Egg, lightly beaten 4 c Bread, day old, 1/2" cubes
1 t Lemon Zest, grated 3/4 c Sour Cream
1 T Chives, fresh, chopped 2 T Parsley, fresh, chopped
OR------ 1/2 c Fresh Shrimp
1/2 c Crabmeat 1 Salt
1 Pepper, freshly ground 1 Paprika
2 Lemon Juice 1 Garlic Clove, crushed

The Red Snapper should be 4 - 6 lb, scaled with fins and gills
removed. Preheat oven to 350. Rinse red snapper under cold running
water and pat dry with paper towels. Set aside. In a skillet, saute
onion and celery for 2 - 3 minutes until onion is soft and
transparent. In a medium bowl, mix together, onion, celery and bread
cubes. Stir in egg, sour cream, lemon zest, parsley and chives. Add
shrimp or crab meat to bowl and gently mix together. Season with salt
and pepper. Heat oven to 350. Sprinkle fish, inside and out, with
salt, pepper and paprika. Sprinkle with half of the lemon juice. Rub
with garlic and drizzle with half of the butter. fill cavity of fish
with bread cube stuffing and put red snapper on a buttered baking
tray. Bake 45 - 60 minutes, basting with remaining lemon juice and
butter, until fish is done. When done - fish flakes easily when
pressed with a fork and juices are milky - place fish on a serving
platter and garnish with parsley and lemon wedges. Serve immediately.

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