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Snapper With Sour Cream; Susan's recipe
Topic Started: Jan 25 2008, 02:43 PM (33 Views)
michelle_lm
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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.
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