Southern Easy Recipes
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New Orleans Red Snapper
New Orleans Recipes
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• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• BBQue Shrimp
• Beef Daube
Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Red Snapper
Directions:
Select a three-pound fish. Clean, wash and stuff with corn meal dressing, or stale bread dressing, made as follows:
One cup of bread, soaked and squeezed, once minced onion, three sprigs of chopped parsley. Mix together and fry in one teaspoon of butter. Pepper and salt to taste. Stuff and sew up fish.
If you make a cut on the back of the fish, in the shape of an S it keeps it from puffing as it cooks. Rub well with salt, pepper and butter. Put small pieces of butter all over it. Have pan large enough to give head and tail plenty of room.
Pour water in bottom of pan, cover and back one half hour. If you like it more elaborate, stuff with oyster dressing; add one bay leaf and thyme. If this is not enough, garnish with one or two dozen shrimp or crayfish, and pour over it Remoulade Sauce.
