Miss Trish'S Ultimate Stuffed Blue Snapper - cooking recipe

Ingredients

blue snapper (head off)
1 cup holland house cooking wine
1 lemon
1 tablespoon butter
1 lb shrimp
1 cup rice
1 yellow onion
2 garlic heads
mushroom (can be canned or fresh)
season salt (LAWRY'S)
onion powder
1 pinch rosemary
1 pinch thyme (for best results use grounded)
pepper
lemon pepper seasoning
parsley
cornbread (prepared, JIFFY'S will be fine)
chicken liver
1 pinch sugar

Preparation

First clean your fish thoroughly with 1/2 of the fresh lemon.
Next in a Fish baking dish open the fish and place fish on it's back.
Pour cooking wine over the body of the fish add all of your seasonings except the parsley.
In a skillet place shrimp chicken livers and onion finely chopped and garlic with butter saute for about three minutes.
Prepare the cornbread as instructed on the box.
Add your sauteed mixer inside the cornbread.
Bake for about 40 minutes.
After cornbread is done, crumble the cornbread with a spoon.
Discard the ingredients of the marinade from the fish and begin to spoon the cornbread stuffing into the fish.
Place toothpicks in the stomach of the fish to keep closed.
Bake fish for about 15-20 minutes depending on the size of the fish.
After fish is done sprinkle with parsley and serve slices of lemon on the side.
Rice is optional serve on the side or prepare and stuff fish with it.
-----Serving Suggestions------.
Serve with broccoli steamed, asparagus with garlic and butter sauce, Caesar salad.