Mushroom Stuffed Baked Red Snapper |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Paula Deen. I have not tried it yet. I'm putting it here for safekeeping. Ingredients:
1/2 lb fresh mushrooms or 1 (8 ounce) can mushroom stems and pieces |
4 tablespoons butter, divided |
1/2 cup celery, finely chopped |
5 tablespoons onions, minced, divided |
1 (8 ounce) can water chestnuts, drained and chopped |
1/2 cup soft breadcrumbs |
1 egg, lightly beaten |
1 tablespoon soy sauce |
1 tablespoon fresh parsley leaves, freshly chopped |
salt |
fresh ground black pepper |
2 (2 1/2 lb) whole red snapper, gutted, scaled, and cleaned |
1/2 cup dry white wine |
3/4 cup water |
Directions:
1. Preheat oven to 350 degrees F.
2. Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
3. In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
4. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
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