5 Lb.(5 to 6) whole red snapper -- cleaned and dressed<BR>1 Tsp. salt (optional) <BR>1/4 Tsp. ground black pepper <BR>1 Tsp. celery seed <BR>1 Tsp. chopped thyme leaves <BR>2 Medium Clove garlic -- minced <BR>juice of 2 limes <BR>1 Sprig watercress <BR>lime wedges or slices<br><br>Stuffing: <BR>3 Tbsp. butter or margarine <BR>2 yellow onions -- sliced <BR>1 small green bell pepper -- chopped <BR>1 Clove garlic -- chopped <BR>3 Cups fresh bread crumbs <BR>12 green olives -- chopped <BR>1/2 C. chopped peanuts
Rinse fish thoroughly in cold running water to remove all blood and viscera. Pat dry with paper towels. In small bowl, combine 1/2 teaspoon salt (if desired), 1/8 teaspoon pepper, celery seed, thyme, garlic and juice; mix well. Rub fish well with mixture, inside and out. Place in large rectangular baking dish. Cover and refrigerate 2 hours. <BR><BR>To make stuffing, in medium saucepan, melt 2 tablespoons butter over low heat. When hot, add onions, bell pepper and garlic. Saute vegetables several minutes until tender. Remove saucepan from heat; stir in bread crumbs, olives, peanuts, remaining salt and pepper. Heat oven to 400 degrees. Remove fish from refrigerator. Fill with stuffing mixture. Dot fish with remaining butter; bake 40 minutes or until fish flakes when tested with a fork. Remove from oven; transfer to serving platter. Garnish with watercress and lime.<br><br><br><br>