Baked Red Snapper with Shrimp and Oyster Dressing

Name: Baked Red Snapper with Shrimp and Oyster Dressing
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 1 small sweet green pepper, seeded and finely chopped; 2 large stalks of celery, finely chopped; 18 oysters, coarsely chopped; ½ pound shrimp, peeled, deveined, and coarsely chopped; ⅛ to ¼ teaspoon cayenne pepper, to taste; 2 red snappers (2½ to 3 pounds each); Salt to taste, if desired; 1 can (2 pounds, 3 ounces) Italian plum tomatoes, not packed with tomato paste; 5 slices of bread; 2 medium onions, finely chopped; 2 garlic cloves, finely minced; 1 large egg; 4 tablespoons softened butter; Extra ½ pound shrimp, peeled and deveined, optional garnish; Freshly ground black pepper to taste; Juice of 1 lemon; 3 bay leaves; 1 to 2 cups water, as needed

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 red snappers (2½ to 3 pounds each)
5 slices of bread

Americas
United States
Dinner
Pescatarian
Spicy

Method

Preheat the oven to 350 degrees.
The snappers should be split and eviscerated, but not cut completely through. Heads may be cut off, but the final result looks better, and the juices stay in the fish more satisfactorily, when heads are intact. The fish