Baked Red Snapper With Cucumber Sauce

Baked Red Snapper With Cucumber Sauce
Baked Red Snapper With Cucumber Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    whole red snapper - (abt 3 lbs)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    cups boiled shrimp chopped

  • 1

    cup chopped mushrooms sauteed in butter

  • 1 1/2

    cups bread crumbs

  • 2

    eggs

  • 3

    tablespoons lemon rind

  • 1/2

    cup chopped parsley

  • 2

    tablespoons chopped chives

  • 1

    small onion minced

  • 2

    anchovies mashed

  • (or 1 tspn anchovy paste)

  • 1

    pinch thyme

  • 1

    pinch basil

  • 1/4

    cup dry vermouth

  • 1/2

    teaspoon salt

  • 3

    tablespoons lemon juice

  • 2

    cans Chalet Suzanne Cucumber Soup

  • Parsley for garnish

Directions

Salt and pepper red snapper inside and out. Combine all ingredients except the cucumber soup. Add 1/4 to 1/3 of the soup to the mixture, enough to moisten. Stuff fish cavity with dressing. Put remaining dressing in greased baking dish. Pour cucumber soup over the fish. Bake fish and dressing at 350 degrees, basting the fish frequently until the fish is white and leaves bone easily. Do not overcook. To serve, place fish on serving platter and garnish with dressing and parsley. This recipe yields 4 to 6 servings.

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