New Orleans Baked Stuffed Red Snapper With Creole Sauce
"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."
- Ready In:
- 1hr 25mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
Creole Sauce
- 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 (15 ounce) can diced tomatoes
- 1 bay leaf
- 1⁄2 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon pepper
-
Stuffing
- 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
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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Reviews
-
My husband liked this and I didn't like it at all. I must admit that I don't like any baked or barbecue fish recipes except for fish curry. Fish always seems over cooked with these methods and too dry. But in my opinion the mixture of stuffing and the tomato sauce was not a good combination. I'd use the tomato mixture again though but cook up with sautéd fillets of fish and add a spiced up tomato mixture with garlic, more chilli and coriander.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
