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Dressed Up Red Snapper

Dressed Up Red Snapper
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Recipe provided by Mr. Howard T. Hall, Sr. in Pittsburg, CA

 
  • 3-4 Lb. Red Snapper (leave head on)
  • 1 Red bell pepper, diced
  • 1 Yellow pepper, diced
  • 1 Green bell pepper, diced
  • 1 Orange bell pepper, diced
  • 1 Maraschino cherry
  • 1/2 cup White wine or White Zinfandel
  • 4 Celery stalks, diced
  • 2 Yellow onions, diced
  • 1 Garlic bulb, minced
  • 1/2 small sized Ginger root, minced
  • 2 tbsp. Old Bay seasoning or any creole seasoned salt (not too spicy)
  • 1/2 tsp. dry thyme
  • 1/2 tsp. dry rosemary
  • 1/2 tsp. dry sweet basil
  • 1/2 tsp fresh parsley
  • 1/2 tsp. dry oregano
  • 1 tbsp. garlic powder
  • 1 tbsp. Accent (optional)
  • Salt, Pepper and Sugar to taste
  • 2- 12 oz. cans stewed tomatoes
  • 1- 12 oz. can tomato paste
  • 1 Lemon
 
 
  1. Preheat oven to 350 degrees.
  2. Place fish in large casserole dish. You can always marinate the fish in the wine the night before. 
  3. Season with Old Bay seasoning, white wine and 1/2 lemon juice on both sides, turn fish right side up.
  4. Prepare vegetables in mixing bowl: Peppers (leaving a few strips aside for garnish) onions, celery, garlic, ginger root and dry seasonings. 
  5. Mix thoroughly. 
  6. Slice the fish on the under belly side and scoop in 2 tbsp. of vegetable mixture. 
  7. Pouring 1 cup of the vegetable mixture and the other 1/2 of the lemon juice around the fish, place 4-6 Bay leaves and top with 3-4 sliced butter pats.
  8. Place maraschino cherry in place of eye.
  9. Cover with foil and bake for 1 1/2 -2 hours at 350 degrees checking periodically.

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