1 whole red snapper, about 2 1/2 lb.
4 scallions, chopped
1/4 lb. mushrooms, finely chopped
1/2 tsp. rosemary
Freshly ground pepper
6 tbsp. butter
1 stalk celery, chopped
1/2 c. bread crumbs
1/2 tsp. salt
2-3 tbsp. dry, white wine

Preheat oven to 400 degrees. Melt 5 tablespoons butter; add mushrooms, scallions, and celery. Saute about 10 minutes. Mix in crumbs, rosemary, salt, and pepper to taste. Fill cavity of fish with stuffing and skewer the opening. Brush fish with some of remaining butter. Bake for 30 minutes, basting with rest of butter and a little wine twice during the cooking.