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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Red Snapper With Sour Cream Stuffing

Recipe Tags: Ice Cream Recipes

Date Added: January 27, 2013

Ingredients:

4 Pounds Red Snapper dressed
1 1/2 Teaspoons Salt
1 Unit Pepper Bell,Large, Cut in strips
2 Tablespoons Butter (1/4 stick) cut into 6 pieces
3/4 Cup Onion chopped
1/4 Cup Butter melted (or oil)
1/2 Cup Sour Cream light or dairy
1/4 Cup Lemon diced, peeled
1 Teaspoon Paprika divided
1/2 Cup Celery chopped
1 Quart Dry Bread Crumbs seasoned
1/2 Teaspoon Dill chopped
2 Tablespoons Lemons rind Grated
1 Teaspoon Salt
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Directions:

1. Stuffing: Cook celery and onion in butter or oil until tender.

2. Mix sour cream and dill then combine all ingredients and mix thoroughly.

3. Makes about one quart stuffing. Fish: Clean, wash and dry fish.

4. Sprinkle inside and out with salt and pepper.

5. Stuff fish loosely. Close opening with toothpicks.

6. Place fish in well greased baking pan. Brush with melted butter or oil.

7. Bake in moderate oven at 350 degrees for 50 to 60 minutes or until fish flakes easily.

8. Baste occasionally with butter or oil. Serves 6.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, Iodine, Celery, Onion, Citric Acid allergies.
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