| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| Snapper With Sour Cream; Susan's recipe | |
|---|---|
| Tweet Topic Started: Jan 25 2008, 02:43 PM (33 Views) | |
| michelle_lm | Jan 25 2008, 02:43 PM Post #1 |
|
SNAPPER WITH SOUR CREAM By: Susan 3 - 4 lbs. Fresh Snapper, Cut into Fillets 2T. Margarine, Melted or Oil 1 1/2 tsp. Salt Cut a POCKET in each FILLET in order to STUFF. Sprinkle Fish inside & out with salt. STUFF FISH LOOSELY WITH SOUR CREAM STUFFING. CLOSE OPENING WITH TOOTH PICKS. PLACE FISH ON A GREASED BAKING PAN. BRUSH WTH MARGARINE. BAKE @ 350 FOR 40 - 60 MINUTES OR TIL FISH FLAKES EASILY. BASTE WHILE BAKING. SOUR CREAM STUFFING 3/4 C. CELERY CHOPPED 1/4 C. LEMON 1/2 C. ONION, CHOPPED 2 T. LEMON RIND 1/4 MARGARINE, MELTED 1 TSP. PAPRIKA 4 C. DRY BREAD CRUMBS 1 TSP. SALT 1/2 C. SOUR CREAM SAUTE CELERY AND ONION IN MARGARINE COMBINE ALL INGREDIENTS AND MIX THOROUGHLY. SUSAN'S NOTE: You don't always have to make the pocket in the fish. If your in a hurry... I just put the sour cream mixture over all of the fish and bake as said. And it's fine! Edited by michelle_lm, Jan 25 2008, 05:05 PM.
|
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Tried And True · Next Topic » |






3:09 PM Jul 11