Mushroom-Stuffed Baked Red Snapper

Amarante

Wed, Jan 06 2021, 1:38 pm

This was an excellent version of a classic stuffed fish.

Mushroom-Stuffed Baked Red Snapper

Excerpt From: Paula H. Deen - The Lady & Sons Savannah Country Cookbook

SERVES 4

½ pound fresh mushrooms,
4 tablespoons (½ stick) butter
½ cup finely chopped celery
5 tablespoons minced onion
One 8-ounce can water chestnuts,
drained and chopped
½ cup soft bread crumbs
1 egg, lightly beaten
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Two 2½-pound oven-ready whole red snappers, gutted, scaled, and cleaned
½ cup dry white wine
¾ cup water
Preheat oven to 350 degrees.

Rinse, pat dry, and finely chop ¼ pound mushrooms. Quarter remaining mushrooms.

In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Sauté for 5 minutes.

Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley and salt and 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.

Bake uncovered for 45 to 50 minutes. Baste occasionally.

Test with a fork. When fish flakes, it's done.