Baked Red Snapper with Shrimp Stuffing

Name: Baked Red Snapper with Shrimp Stuffing
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 1 tablespoon minced parsley; 1 tablespoon all-purpose flour; ½ cup milk; ½ teaspoon crumbled dried basil; ½ pound shrimp, cooked and chopped (about 1 cup); 3 tablespoons lemon juice; 1 red snapper (4 to 6 pounds), cleaned; Salt and freshly ground black pepper; Lemon slices and watercress for garnish; 1 cup cooked rice; ½ cup butter; 3 tablespoons minced onion

Preparation info

8
to servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 red snapper (4 to 6 pounds), cleaned
Salt and freshly ground black pepper
½

Americas
United States
Fish course
Pescatarian
New York

Method

Wipe the fish with damp paper towels. Sprinkle inside generously with salt and pepper.
Melt half of the butter in a skillet. Add the onion and cook until transparent. Stir in the flour, basil and parsley. Season with salt and pepper. Gradually add milk, stirring to form a thick sauce. Add shrimp, rice and lemon juice. Stir until blended. Remove stuffin