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Baked Grouper With Lemon Stuffing

Yield 10 servings


  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 4 cups toasted bread cubes
  • 1/2 cup commercial sour cream
  • 2 tablespoons grated lemon rind
  • 1/4 cup chopped lemon pulp
  • 1 teaspoon paprika
  • 1 teaspoon salt, divided
  • 1 (4-pound) grouper fillet, cut with 2 pockets
  • Lemon twists

How to Make It

  1. Sauté chopped celery and onion in 1/4 cup oil in a large skillet until tender; remove from heat. Add toasted bread cubes, sour cream, lemon rind, lemon pulp, paprika, and 1/2 teaspoon salt, stirring well.

  2. Sprinkle fish with remaining 1/2 teaspoon salt; stuff pockets of fish with lemon mixture, and place fish in a shallow baking pan. Brush surface of fish with remaining 1 tablespoon vegetable oil. Bake at 350° for 45 minutes or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter, and garnish with lemon twists. Serve immediately.

Oxmoor House Homestyle Recipes