Gulf Coast Snapper
Make this recipe easier by omitting the stuffing and sprinkling the
inside of the fish with lemon juice, salt and pepper. Reduce baking
time to about 25 minutes.
1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 scallions, white part only
3 Tbsp butter (2 Tbsp at room temperature, 1 Tbsp melted)
1 Tbsp olive oil
1 small rib celery, finely chopped
1/4 cup dried bread crumbs
1 egg, beaten
1 tsp dry mustard
Leaves from 4 sprigs fresh thyme
1/2 tsp dried red pepper flakes
1/2 tsp salt
Fresh-ground black pepper, to taste
1 (1 1/2-pound) whole red snapper, cleaned
Heat oven to 400 degrees F. Combine red peppers, mushrooms and scallions
in a food processor fitted with metal blade; use on/off pulses until
finely chopped. Heat 2 tablespoons butter and olive oil in medium
skillet over medium-high heat. Add bell pepper mixture and celery to
skillet; cook 3 minutes until vegetables soften. Remove from heat; mix
in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black
pepper. Fill fish cavity with stuffing; brush with melted butter. Bake
on a parchment-lined baking sheet 35 minutes until fish is firm and meat
is flaky and moist. Makes 2 servings.
Per serving: 660 calories, 45 percent calories from fat, 32 grams total
fat, 272 milligrams cholesterol, 13 grams saturated fat, 74 grams
protein, 16 grams carbohydrates, 2 grams total fiber, 1,062 milligrams
sodium.
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