Florida Keys Red Snapper in Foil
Ingredients
- 1 3- lb. to 4-lb. red snapper whole, dressed
- Oil as needed
- Salt and pepper to taste
- 1/4 cup butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 2 green onions chopped, white and green parts
- 2 cups toasted fresh bread crumbs
- 1/4 cup finely chopped parsley
- 1/4 cup coarsely chopped toasted almonds
- 6 thin tomato slices
- 6 thin orange slices
- 6 thin onion slices
- 6 thin lime slices
- Juice of a half a lime
Instructions
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Preheat oven to 350 degrees F.
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Rub the fish lightly with oil and sprinkle inside and out with salt and pepper
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Melt the butter and cook the chopped onion, celery, green pepper, and green onions until the vegetables have softened. Add in the bread crumbs, parsley, and almonds. Season with salt and pepper. Stuff the fish with the mixture, and tie with string.
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Place the fish on a length of heavy duty aluminum foil large enough to cover the fish envelope style. Add alternating and overlapping layers of tomato, orange, onion, and lime slices over the top of the fish. Sprinkle with salt and pepper and the lime juice. Bring up the edges of the foil and crimp tightly to seal.
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Bake 30 minutes or until the fish flakes easily.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.