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Baked red snapper with ricotta stuffing
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| Artist: |
_ |
| Categories: |
Baked, Entrees, Seafood, Stuffings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | To 4 lb red snapper, striped | | | -bass or similar fish | | | Salt | | 2
| tbsp | Olive oil | | | STUFFING | | 1/2
| cup | Celery -- chopped | | 1/8
| cup | Olive oil | | 3/4
| cup | Ricotta cheese | | 1/2
| tsp | Salt | | 2
| tbsp | Lemon rind -- grated | | 1/2
| cup | Onion -- chopped | | 1
| cup | Dry bread crumbs | | 1/4
| cup | Lemon -- diced and peeled | | 1
| tsp | Paprika |
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Procedures:
| 1 | Clean, wash and dry fish. | | 2 | Sprinkle inside and out with salt. | | 3 | Prepare stuffing: saute celery and onion in ?cup olive oil until soft. | | 4 | Remove from heat and combine with rest of stuffing ingredients, blending well. | | 5 | Stuff fish loosely. | | 6 | Close opening with small skewers or toothpicks. | | 7 | Place in well-greased baking pan. | | 8 | Brush with 2 tbsp. olive oil and bake in pre-heated 350 degree oven for 40-60 minutes or until fish flakes easily with a fork. | | 9 | Baste occassionally with drippings while fish is baking |
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