Baked Red Snapper With Sour-Cream Stuffing

Serves: 6
Work Time: 15 minutes
Total Time: 1 hour 15 minutes

• Red Snapper:
• One 3- to 4-pound whole, dressed red snapper
• 1 1/2 teaspoons salt
• 2 tablespoons melted fat or oil

Sour Cream Stuffing:

• 3/4 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup melted fat or oil
• 1 quart dry bread cubes
• 1/2 cup sour cream
• 1/4 cup diced peeled lime or lemon
• 2 tablespoons grated lime or lemon rind
• 1 teaspoon paprika
• 1 teaspoon salt

Sprinkle snapper inside and out with salt. Stuff fish loosely. Close opening with small skewers or wooden picks. Place fish in a well-greased baking pan, and brush with fat. Bake in a moderate oven (350 degrees F) for 40 to 60 minutes, or until fish flakes easily when tested with a fork. Baste occasionally with fat. Remove skewers.

To prepare Sour Cream Stuffing: Cook celery and onion in fat until tender. Combine with all other ingredients and mix thoroughly.