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and Hearth Quick Recipes and Home Tips
by: Carlene Smothers
BAKED RED SNAPPER
3-4 lbs red snapper
¾ cup diced celery
1 medium onion –diced
6 T oil (I use Olive oil)
1 qt bread crumbs or cubes
½ cup sour cream
½ tsp salt
dash paprika
Bake at 350 for 40-60 minutes
Sauté celery and onion in 4 tablespoons of oil Add bread
cubes stir well and remove from heat. Add sour cream, salt and paprika.
Stuff the red snapper and place in baking pan, rubbing top of fish
with the remaining oil. Bake as directed. You may garnish with lemon
and parsley before serving.
Some interesting facts about parsley: parsley is a diuretic
that purifies the blood and accelerates the excretion of toxins.
It stimulates appetite and aids digestion and metabolism. It can
ease bloating, stomach cramps and nausea and relieve arthritis symptoms.
If consumed regularly, it reduces heart rate and lowers blood pressure.
Parsley tea helps if you are suffering from kidney stones. If you
chew fresh parsley leaves, your breath will stay fresh.
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