MUSHROOM STUFFED BAKED RED SNAPPER

Mushroom Stuffed Baked Red Snapper image

Provided by mightyro_cooking4u

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb fresh mushrooms or 1 (8 ounce) can mushroom stems and pieces
4 tablespoons butter, divided
1/2 cup celery, finely chopped
5 tablespoons onions, minced, divided
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup soft breadcrumbs
1 egg, lightly beaten
1 tablespoon soy sauce
1 tablespoon fresh parsley leaves, freshly chopped
salt
fresh ground black pepper
2 (2 1/2 lb) whole red snapper, gutted, scaled, and cleaned
1/2 cup dry white wine
3/4 cup water

Steps:

Preheat oven to 350 degrees F.
Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.

Nutrition Facts : Calories 805.6, Fat 20.9, SaturatedFat 9.4, Cholesterol 293.7, Sodium 776.9, Carbohydrate 21.1, Fiber 2.9, Sugar 5.1, Protein 122