Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 To 6 lb. red snapper 1 1/2 Lemons, juiced
6 Slices bread (white) 1/8 ts Sage
2 tb Butter 2 tb Chopped tomato
2 tb Chopped parsley -few drops Tabasco sauce
1/8 ts Thyme 4 tb Finely minced celery
-Basting sauce: 1 1/2 ts Salt
3/4 c Salad oil 3 tb Worstershire sauce
3 tb Melted butter -Tabasco sauce

Saute minced celery in butter over low heat. Add chopped
tomato, Tabasco sauce, parsley, thyme, salt, sage and bread
which was soaked in cold water, then squeezed dry. Blend all in
skillet, then stuff into fish cavity. Skewer opening closed.
Bake, uncovered, in preheated oven set at 350 degrees, basting
often with sauce. Allow about 10 minutes baking time per pound
of fish. A greased sheet of paper or white cloth left under the
snapper will make it easier to transfer to serving platter.
Now back to the basting sauce: Blend butter, lemon juice,
salt, Worstershire sauce and Tabasco sauce, adding oil a little
at a time. Pour over fish before starting baking. Baste often.

Converted by MMCONV vers. 1.20

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