This recipe is for a stuffed baked red fish. It calls for sautéing vegetables like onions, bell peppers and celery with margarine and then mixing them with mushrooms, shrimp, crab meat and toasted bread to make a seafood stuffing. A whole red fish is cleaned, seasoned and stuffed with the mixture, then baked covered in a tomato-based sauce for 1 to 1.5 hours until flaky.

1. Stuffed Baked Red Fish
INGREDIENTS:
1/2 stick margarine, Melted
1 1/2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
a clove garlic, finely chopped
2 cans (4 ounce size) sliced mushrooms, drained
1 cup cooked shrimp, chopped
3/4 cup crab meat
2 slices bread, toasted, crumbled, and moistened
1 red fish or snapper or fish of your choice (5pounds) cleaned and
dressed
salt, pepper and garlic powder to taste
1 stick margarine
SAUCE
1 can (8ounces) tomato sauce
1 can mushroom soup mixed with 1/2 cup water
1 Tablespoon Lea & Perrins
INSTRUCTIONS:
In saucepan sauté chopped vegetables in margarine until wilted. Add
mushrooms, shrimp, crab meat, and toast. Season fish well, inside and
out, with salt, pepper, and garlic powder. Place in pan or casserole
containing melted margarine. Stuff cavity with stuffing. Place any left
over outside of fish. Pour combined sauce ingredients over fish. Bake,
covered at 350 degrees F. for 1-1 1/2 hours, or until fish is flaky
when pricked with a fork.