3 lb. schnapper
1/4 cup butter
2 tablespoons chopped parsley
2 tablespoons chopped green pepper
1 cup cooked rice
1 cup dark grape juice
2 tablespoons chopped onion
4 oz. green grapes
1/2 cup diced celery
2 tablespoons grated orange rind
1/4 tablespoon ginger
Method: Clean, scale and wash fish. Trim the fins and tail with scissors and remove eyes. Melt butter and saute pepper, onion and celery, then add all but orange rind, green grapes and grape juice. Mix together and stuff fish with mixture. Sew up fish to secure stuffing. Place in greased dish, pour over grape juice, dot with butter and sprinkle orange rind over fish. Bake in moderate oven for 1/2 hour or until fish is dense white through flesh. Serve garnished with grape halves and sprigs of parsley. Serves 6.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.
