Categories: Fish/sea 
      Yield: 1 servings 
  
      3    To 6 lb. red snapper            1 1/2    Lemons, juiced 
      6    Slices bread (white)              1/8 ts Sage 
      2 tb Butter                              2 tb Chopped tomato 
      2 tb Chopped parsley                          -few drops Tabasco sauce 
    1/8 ts Thyme                               4 tb Finely minced celery 
           -Basting sauce:                 1 1/2 ts Salt 
    3/4 c  Salad oil                           3 tb Worstershire sauce 
      3 tb Melted butter                            -Tabasco sauce 
  
         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 often. 
   
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