Photo: Mushroom Stuffed Baked Red Snapper Recipe
Ingredients
- 1/2 pound fresh mushrooms, or 1 (8-ounce) can stems and pieces
- 4 tablespoons (1/2 stick) butter, divided
- 1/2 cup finely chopped celery
- 5 tablespoons minced onion, divided
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1/2 cup soft bread crumbs
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- 1 tablespoon freshly chopped parsley leaves
- Salt
- Freshly ground black pepper
- 2 (2 1/2-pound) oven ready whole red snappers, gutted, scaled, and cleaned
- 1/2 cup dry white wine
- 3/4 cup water
Directions
Preheat oven to 350 degrees F.
Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed 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 backing 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.
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By jacruick_4713554
Colorado Spring...
on February 21, 2012
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this is without a doubt the best fish I have ever eaten ! easy, easy recipe and looks amazing when served !
By carthgar
Florida Panhandle
on October 16, 2011
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As usual I didn't follow the recipe exactly. I sauteed 2 chopped jalapeno peppers (deveined & seeded, 2 stalks chopped celery and 1/2 small onion in 4 tbsp butter. Then added 1/2 can of chopped water chestnuts, 1/2 package of chopped fresh mushrooms, 1 egg, 1 cup Italian breadcrumbs, salt & pepper (left out the soy sauce and moistened with water. I used this to stuff 5 1-lb fresh Vermillion Snapper. Then salted/peppered the exterior, put it in a glass pan without any water or anything and baked for 40 minutes on 350. It was absolutely the best fish dish I've ever had. My Dad (who prefers his fish Southern fried even liked it.
By tuckerdexter
New York, NY
on August 15, 2011
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I didnt really feel this one the fish didnt stay closed with the tooth picks
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