Recipe

Baked Red Snapper With A Spinach Stuffing Recipe

	Choclytcandy / All my dishes 11 months, 1 week ago Privilege: Cooking in the Caribbean written by Errol W Barrow, the former Prime Minister of Barbados, and his good friend, the chinese dentist, Dr. Kendal Lee. Both men are deceased. Prep:60m Cook:55m Servings:4	Choclytcand
	baked red snapper

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Ingredients

Red Snapper (leave whole): about 4 to 5 lbs

1 tsp cayenne

1 clove garlic, minced

1 tbs scallions, chopped

1 tsp salt

1 1/2 cups fish stock

2 oz butter, melted

1 lime, juiced

1 tsp cornstarch

Spinach Stuffing:

1-2 bunches fresh spinach

1/2 cup chives or spring onions, chopped

1 lime, juiced

salt, to taste

1 tsp black pepper

1 cup white bread crumbs

3 tbs milk

Directions

Directions for Fish:

The fish should be scaled and cleaned thoroughly with the under portion slit to remove the gut.

Dry properly and season with pepper, salt, scallions, garlic and lime juice. Let stand for 45 minutes.

Fill the cavity of the fish with spinach stuffing.

Place the fish in a baking-serving dish and brush with half of the butter. Pour the fish stock and rest of the butter into the dish. Heat over to 375 degrees and bake for 45 minutes, basting whenever necessary.

Remove dish from oven. Use a bulb baster or spoon to remove juices into a saucepan.

Thicken sauce over a medium heat with 1 tsp cornstarch dissolved in 1 tbs water. Pour over fish. Garnish with cut lime wedges and serve.

Directions for Spinach Stuffing:

Remove hard stems from spinach and cook in boiling water for about 8 minutes until tender.

Drain off water and set aside to cool. Squeeze spinach to remove excess water--until the mass is homogeneous and pulpy.

In a skillet melt the butter and cook the spinach to remove as much moisture as possible. Remove from heat and add the lime juice, bread crumbs, salt, milk and pepper. Blend well.

Season with more lime juice and salt if necessary to correct flavor.

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