Baked Red Snapper With Sour Cream Stuffing

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Red Snapper With Sour Cream Stuffing

fish, main dish

----FISH----
4 lb red snapper; dressed
1 1/2 teaspoon salt
1 pepper
2 tablespoon butter
----STUFFING----
3/4 cup onion; chopped
1/4 cup butter; melted (or oil)
1/2 cup sour cream
1/4 cup lemon; diced, peeled
1 teaspoon paprika
1/2 cup celery; chopped
1 quart dry bread crumbs
1/2 teaspoon dill
2 tablespoon grated lemon rind
1 teaspoon salt

Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill then combine all ingredients and mix thoroughly. Makes about one quart stuffing. Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350 degrees for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil. Serves 6. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman