3 to 6 lb. red snapper
6 slices bread
2 tbsp. butter
2 tbsp. chopped parsley
1/8 tsp. thyme
1/8 tsp. sage
2 tbsp. chopped tomato
Few drops Tabasco sauce
4 tbsp. finely minced celery

Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which has been soaked in cold water then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter.

SAUCE FOR BASTING SNAPPER:

3/4 c. salad oil
3 tbsp. melted butter
Juice of 1 1/2 lemons
1 1/2 tsp. salt
3 tbsp. Worcestershire sauce
Tabasco sauce

Blend butter, lemon juice, salt, Worcestershire sauce and Tabasco sauce. Add oil a little at a time. Pour over fish when put into oven and baste often with drippings from bottom of pan.