1/4 c Celery, chopped
2 T Parsley, chopped
1/8 t Thyme
2 T Tomato, chopped
2 T Butter or margarine
6 ea Bread, slices, soaked in water
1/8 t Sage
1 ea Red snapper, lg, cleaned (6 lb)
MMMMM---------------------RED SNAPPER SAUCE--------------------------
3/4 c Salad oil
2 T Lemon juice
3 T Worcestershire sauce
3 T Butter or margarine,melted
1 t Salt
3 dr Tabasco sauce
1. Saute celery in butter until soft.
2. Add remaining ingredients except fish and sauce; blend well, then
stuff into cavity of fish.
3. Sew cavity closed or secure with toothpicks.
4. Bake uncovered in buttered ovenproof serving dish in preheated
350°F oven (allow 10 minutes per pound), basting with sauce.
