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Stuffed snapper

Ingredients:

1 whole snapper (scaled and gutted)*** 1 lime*** Salt and pepper to taste*** Recado*** 1 tsp margarine*** Stuffing: ¼ cup fine bread crumbs*** 1 tbsp margarine*** 1 small onion (chopped)*** ½ stalk of celery (chopped)*** a sprinkle of ground thyme*** 1 small green pepper (chopped)*** Garnish: 1 onion (sliced)*** 1 small green pepper (sliced)*** 1 tomato (sliced)*** 1 tbsp margarine***

Instructions:

Wash fish with lime. Cut along the side of the backbone of the fish. Sprinkle fish inside and out with salt and black pepper. Prepare the stuffing by melting the margarine, cook the celery, onion, and green pepper until tender, add the bread crumbs and thyme. Stuff the fish with the stuffing mix and use skewers to keep the sides together. Place in a well greased baking pan. Dot fish with margarine. Place sliced onions, peppers and tomato on top of fish. Bake covered for about 15mins at 350 degrees Fahrenheit. Remove cover and baste with a little water and the liquids from the fish from time to time. Cooking time is about 30 mins

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Creole Proverb of the Day

Creole: "Every day dat no Sunday."

English: "Every day is not Sunday."

Meaning: Wrong doing will eventually be exposed and punished.

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