Cajun Red Snapper

Red snapper is delicious even if you don't put anything with it, but we Cajuned it up.

Ingredients

3 to 6 lb. red snapper 6 slices bread (white) 2 Tbsp. butter 2 Tbsp. chopped parsley 1/8 tsp. thyme

1/8 tsp. sage 2 Tbsp. chopped tomato few drops Tabasco sauce 4 Tbsp. finely minced celery

Basting sauce:       3/4 cup salad oil 3 Tbsp. melted butter 1 1/2 lemons, juiced 1 1/2 tsp.salt 3 Tbsp. Worstershire sauce Tabasco sauce      Directions   Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste your red snapper often.