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.
Ingredients: [‘butter’, ‘celery’, ‘onion’, ‘green pepper’, ‘garlic clove’, ‘crushed tomatoes’, ‘bay leaf’, ‘chili powder’, ‘salt’, ‘sugar’, ‘pepper’, ‘white bread’, ‘butter’, ‘green onion’, ‘parsley’, ‘salt’, ‘pepper’, ‘red snapper’, ‘butter’, ‘salt’, ‘pepper’, ‘fresh lemon juice’, ‘parsley’]
Quantity of Ingredients: [“”,”2 tablespoons butter or 2 tablespoons margarine”,”3/4 cup thinly sliced celery”,”1/2 cup chopped onion”,”1/2 cup chopped green pepper”,”1 garlic clove, crushed “,”1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes”,”1 bay leaf”,”1/2 teaspoon chili powder”,”1 teaspoon salt”,”1/2 teaspoon sugar”,”1/8 teaspoon pepper”,””,”4 slices white bread”,”1/4 cup butter or 1/4 cup margarine”,”1/2 cup chopped green onion”,”2 tablespoons chopped parsley”,”1/2 teaspoon salt”,”1/8 teaspoon pepper”,” whole cod or whole haddock, cleaned “,”2 tablespoons butter or 2 tablespoons margarine, melted “,”1 teaspoon salt”,”1/4 teaspoon pepper”,”2 tablespoons fresh lemon juice”,” chopped parsley”]
Number of Servings: 8
Steps: [‘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.’]