Baked Red Snapper a la Hida

Rub outside of 3-1/2 to 4 pounds of red snapper (heads and tails on) with a combination of butter, flour, salt and pepper. Stuff each fish using the stuffing recipe below, and sew up with a needle and coarse thread. Place any excess stuffing on the end of the baking dish. Add a few whole shrimp for garnish. Pour gravy (see recipe below) over the fish.

Bake 1 hour at 350° F. Baste often. Strain sauce over fish before serving (liquid formed as fish has cooked).

For the stuffing:

• 7 slices bread, toasted and crumbled
• 1 lb. can tomatoes, drained (save the juice)
• 2 onions, chopped fine
• 1/2 green pepper, chopped fine
• 1/2 cup celery, chopped fine
• 1 clove garlic, minced
• 1 tbl. soft butter
• salt to taste
• red pepper to taste
• 1/2 lb. raw shrimp, shelled, de-veined and chopped
• 1/2 pint raw oysters

Mix bread crumbs with tomatoes. Add onions, green pepper, celery and garlic. Mix very well. Add: butter, egg, salt and red pepper to taste. Add shrimp and oysters. Mix thoroughly.

For the gravy:

• reserved tomato juice
• 1/3 cup water
• juice of 1 lemon
• 1 crushed bay leaf
• 1/2 clove garlic
• salt
• pepper
• 1 tbs. Flour

Combine all ingredients in a pot and mix well. Heat while stirring with a spoon to thicken.