Baked Red Snapper With Sour Cream Stuffing

Course : Fish
Serves: 6
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4 pounds red snapper -- dressed
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
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 tablespoons grated lemon rind
1 teaspoon salt

Preparation / Directions:

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 350F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook

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