OLE COUNTRY STUFFED RED SNAPPER
1 (5 pounds) whole red snapper, 1 stick butter, salted, 2 tablespoons white champagne, 3 tablespoons low sodium chicken broth, 1 teaspoon fresh lemon juice, zest of 1 lemon, 1/2 cup white onion, sliced, 2 celery stalks, chopped, 1 yellow bell pepper, sliced, 1 cup brown balsmic rice cooked
Scale, gut, score the fish on both sides and cut lengthwise, rub about 2 tablespoons of butter on the outside of the fish. In a bowl, combine 1 tablespoon Cajun seasoning salt, 2 teaspoons granulated garlic, and 2 teaspoons lemon pepper. Sprinkle this seasoning on the inside and outside of the fish rub in and set aside. Cook the rice according to the package directions with the following exceptions. Replace the water with low sodium chicken broth, add 1/2 tablespoon lemon juice, 1/4 teaspoon dried basil, and 1/4 teaspoon lemon pepper. Preheat the oven to 350 degrees. Get out a skillet add the butter. When the butter melts, add the onions, champagne, celery, and bell pepper cook until the vegetable softens. Add the rice and mix well. Taste add salt and pepper as needed. Get out a piece of foil large enough to wrap up the fish, place the fish on the foil. Stuff the rice mixture evenly throughout the fish. Wrap up the fish with the foil leave enough space for steam to escape. Bake for 15 -minutes, increase the temperature to 400 degrees and bake another 15 minutes with the foil opened. In the last 15- minutes of baking time, get that same skillet add 1/2 tablespoon garlic oil. When the oil heats to medium-high add 1/4 cup sliced bell pepper, 1/2 cup sliced red onion, 3 garlic cloves thinly sliced, and 2 small firm tomatoes sliced. Stir fry for about 2-minutes add salt and pepper to taste. You want the vegetables to be crunchy and bright. Add the cooked snapper to the plater and surround it with the vegetables.