Baked Red Snapper with Shrimp Stuffing

Preparation info

  • 8

    to servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 red snapper (4 to 6 pounds), cleaned
  • Salt and freshly ground black pepper
  • ½ cup butter
  • 3 tablespoons minced onion
  • 1 tablespoon all-purpose flour
  • ½ teaspoon crumbled dried basil
  • 1 tablespoon minced parsley
  • ½ cup milk
  • ½ pound shrimp, cooked and chopped (about 1 cup)
  • 1 cup cooked rice
  • 3 tablespoons lemon juice
  • Lemon slices and watercress for garnish


    1. Wipe the fish with damp paper towels. Sprinkle inside generously with salt and pepper.

    2. 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 stuffing from heat.

    3. Preheat oven to hot (400°F.).

    4. Place the fish in a foil-lined pan. Place skewers through both edges of body cavity and fill cavity with stuffing. Lace closed with string. Cover tail with foil to prevent burning.

    5. Melt remaining butter and pour over fish. Bake for fifty to seventy minutes, or until fish flakes easily when tested with a fork. Baste occasionally with pan drippings, or with more butter if needed. Serve garnished with lemon slices and watercress.