Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lb. whole red snapper -- cleaned and dressed
(5 to 6)
1 Tsp. salt (optional)
1/4 Tsp. ground black pepper
1 Tsp. celery seed
1 Tsp. chopped thyme leaves
2 Medium Clove garlic -- minced
juice of 2 limes
1 Sprig watercress
lime wedges or slices
Stuffing:
3 Tbsp. butter or margarine
2 yellow onions -- sliced
1 Small green bell pepper -- chopped
1 Clove garlic -- chopped
3 C. fresh bread crumbs
12 green olives -- chopped
1/2 C. chopped peanuts
Rinse fish thoroughly in cold running water to remove
all blood and viscera. Pat dry with paper towels. In small
bowl, combine 1/2 teaspoon salt (if desired), 1/8 teaspoon
pepper, celery seed, thyme, garlic and juice; mix well. Rub
fish well with mixture, inside and out.
Place in large rectangular baking dish. Cover and refrigerate 2 hours.
To make stuffing, in medium saucepan, melt 2 tablespoons
butter over low heat. When hot, add onions, bell pepper and
garlic. Saute vegetables several minutes until tender. Remove
saucepan from heat; stir in bread crumbs, olives, peanuts,
remaining salt and pepper. Heat oven to 400 degrees. Remove fish
from refrigerator. Fill with stuffing mixture. Dot fish with
remaining butter; bake 40 minutes or until fish flakes when
tested with a fork. Remove from oven; transfer to serving
platter. Garnish with watercress and lime. Makes 6 servings.
