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

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