New Orleans Baked Stuffed Red Snapper With Creole Sauce

Recipe by JackieOhNo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
  • 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.
  • Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
  • 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.
  • 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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