A really impressive dish, Red Snapper with Oyster Stuffing is easy to make and beautiful to present. Sea bream or bass may be substituted if red snapper is not available.
1 tablespoon butter
1×5 lb. red snapper, cleaned and with the eyes removed
1 teaspoon salt
½ teaspoon black pepper
2 oz. butter
1 small onion, finely chopped
1 small green pepper, white pith
removed, seeded and finely chopped 1 small red pepper, white pith removed, seeded and finely chopped
22- oz. cooked rice
4 oz. canned oysters, drained and chopped
1 tablespoon chopped fresh thyme or
11 teaspoons dried thyme
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoon black pepper
½ teaspoon cayenne pepper
3 thyme sprays
8 fl. oz. Court Bouillon
With the tablespoon of butter, grease a large roasting tin. Set aside.
Preheat the oven to moderate 350’F (Gas Mark 4, 180 deg C).
Place the red snapper on a board and rub the salt and pepper all over the fish with your fingertips. Set aside while you make the stuffing.
In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the green and red peppers to the pan and cook for a further 5 minutes, stirring occasionally. Stir in the rice, oysters, thyme, Wor- cestershire sauce, sugar, salt, pepper and cayenne and cook for 5 minutes. Remove the pan from the heat and set aside to cool slightly.
Spoon the stuffing into the cavity of the fish. Close the opening with a cocktail stick. Place the fish in the prepared tin. Cut the remaining butter into small pieces and sprinkle them over the fish. Lay the thyme sprays over the fish and pour over the court bouillon. Cover the tin with aluminium foil. Place the tin in the centre of the oven and bake the fish for 40 to 50 minutes or until the flesh flakes easily when tested with a fork. Remove the tin from the oven and remove the thyme sprays and cocktail stick. Serve immediately.