While I am writing, there has been interest lately in 'stuffed' fish recipes and I thought I would send you another excellent one for stuffed red snapper that was developed and published in a leaflet put out by the Texas Parks and Wildlife Department in Cooperation with the U.S. Bureau of Commercial Fisheries under P.L. 88-309 (publication I feel is now out of print)...as follows:

Baked Red Snapper

3 or 4 pounds, dressed red snapper or other fish fresh or frozen
1 1/2 tsp. salt
Sour Cream Stuffing (recipe follows)
2 Tbsp. fat (Crisco) or oil

Thaw fish, if frozen. Clean, wash, dry fish. Sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or toothpicks Place fish in well-greased baking pan. Brush with fat. Place fish in moderate oven, 350? F, for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste occasionally with fat. Remove skewers.
Serves 6.

(Note: The stuffing recipe makes more stuffing than the cavity of the fish will hold. After loosely stuffing the fish and closing with skewers, Bertha would mound the rest of the stuffing next to the fish and cover with aluminum foil to bake while fish was baking. This dressing is wonderful with fish which makes a very nice presentation for a special occasion.)

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