Thursday, December 2, 2010

Memories of Mom- Whole Red Snapper with Fresh Bread Sutffing.





Every year for Thanksgiving I would bake a red snapper with a recipe from my mom. She would always call to ask how it was going and I would always call the day before to double check if I missing anything. She just liked to call and I just liked to call.
In honor of my mom, this is her recipe.



Whole
Red Snapper with Fresh Bread stuffing
Everything must be fresh!


  1. Portobello Mushrooms(my addition)
  2. Red Snapper or trout or fish of your choice. Whole and cleaned.
  3. Fresh White Bread
  4. Thyme for garnish and seasoning.
  5. Celery
  6. Shallot
  7. Tarragon
  8. Salt/Black Pepper
  9. Onion
  10. Garlic, both sliced and crushed.
  11. Ginger, crushed for rub on fish
  12. Fish seasoning.
  13. Red/yellow pepper
  14. Lemons
  15. wiri wiri pepper or something hot.
  16. Dried bread crumbs
  17. 1 bay leaf is optional, place in the body of the fish before stuffing. 
Fresh fish bought the day before
Rub the fish with limes, salt and black pepper.
Leave for about 1 hour and rinse off( rinse thoroughly).
Season the fish(rub all over) with the dried fish seasoning, black pepper and pinch of salt.
Make four slits on the body. Stuff garlic (teeney slices), peppers in the slits(if you like).
Rub the fish including inside with a little of the crushed garlic and little bit of crushed ginger. Pour White cooking wine over the fish. Wrap in plastic and foil.
Store in the refrigerator until ready to cook.  

Day of baking

Put butter,onions,pepper,garlic,touch of white wine, small peppers and butter in a pan
Add the seasoning (cut everything up (including mushrooms) really fine.
It smells amazing!
Mix and mix, then add white bread, mix and mix. Add a bit more butter to ensure that it is moist. Add some white wine if necessary (just a touch), it must not be dried out. Keep the fire medium to low.
Set aside for cooling.
Stuff the mix into the fish body. Put pats of butter(3) or Crisco inside and  outside.
Drizzle white wine again. Add dried bread crumbs (Sprinkle)
Cover with foil and place in the oven.
Bake until ready. Time will depend on size and weight or fish.
Remove from the oven and garnish with lemon slices, and thyme. Drizzle immediately with the cooking white wine( a touch, it will sizzle!) Serve with extra stuffing on the side.

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