Stuffed Baked Fish (Whole)

I was asked why I did not have any meat or seafood in Cooking with Peach. I love meat and all types of seafood, lobster, crab, cascadura, shark, redfish, king fish, shrimp, except saltfish, cornfish and smoke herring, they don’t make them like they use to back in the days.

Today, I will share with you one of my cousin and I favorite, the stuffed baked fish (whole).

Stuffed Baked Fish (Whole)
1 whole fish (red snapper)
1 tsp. salt
2 tbsp green seasoning
1 tsp minced garlic
1 tsp lime or lemon juice
1 cup soft breadcrumbs
1 tbsp chopped chive
1 tbsp chopped parsley
1 tsp thyme
1 cup finely chopped pimentos or sweet pepper
1/2 cup finely chopped onion
4 tbsp softened margarine
1 tbsp lemon/lime juice
3/4 tsp celery salt

Wash fish thoroughly and drain well. Season with salt, black pepper, green seasoning, garlic and lime juice; rub some seasoning inside the cavity as well. Combine breadcrumbs, chive, parsley, thyme, pimentos, onion, 2 tablespoons margarine, lime juice and celery salt. Stuff fish and brush with remaining margarine. Place in greased baking dish, cover lightly with foil and bake in preheated oven at 425°F for 10-15 minutes. Remove foil, reduce heat to 375°F; bake for a further 25-30 minutes or until fish flakes.

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