*  Exported from  MasterCook  *
 
                         Baked Stuffed Red Snapper
 
 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.
 
 
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