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    You are in: Home / Recipes / New Orleans Baked Stuffed Red Snapper With Creole Sauce Recipe
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    New Orleans Baked Stuffed Red Snapper With Creole Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    45 mins

    40 mins

    JackieOhNo!'s Note:

    This recipe hails from New Orleans, where seafood is a staple. Whole, fresh red snapper, filled with a simple bread stuffing (seasoned with green onion, parsley, salt and and pepper) is then baked and basted with a Creole sauce of tomatoes, celery, onion, green pepper, garlic, bay leaf, and more. Garnished with parsley and some Creole sauce on the side, this makes for a stunning presentation. It is imperative that you select only the freshest fish. Look for clear eyes, bright tight scales and shiny skin, firmness and little to no "fishy" smell. Wrap loosely with foil or waxed paper, refrigerate, and cook within one day.

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    Units: US | Metric

    Creole Sauce



    1. 1
      Make Creole sauce: In 2 T. hot butter in medium saucepan, saute celery, 1/2 cup o nion, the green pepper and garlic, stirring, until onion is golden-brown - 5 minutes. Stir in tomatoes, bay leaf, chili powder, 1 t. salt, sugar, and 1/8 t. pepper. Bring to a boil, stirring constantly; reduce heat; simmer, uncovered and stirring occasionally, 20 minutes or until thickened. Makes about 2-1/2 cups sauce.
    2. 2
      Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
    3. 3
      In 1/4 cup hot butter in medium skillet, saute green onion, stirring for 3 minutes. Add parsley, salt, and pepper; mix well. Add bread crumbs; toss to mix well.
    4. 4
      Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
    5. 5
      Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter, salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish.
    6. 6
      Bake, uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting twice, 10 minutes longer, or until fish flakes easily with a fork. With 2 wide spatulas, remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side.

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    Nutritional Facts for New Orleans Baked Stuffed Red Snapper With Creole Sauce

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.9
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 974.7 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 2.1 g
    Sugars 1.8 g
    Protein 2.4 g

    The following items or measurements are not included:

    red snapper

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