Red Snapper, Stuffed and Baked - serves 4

6 tbsp butter
1/4 pound mushrooms, chopped fine
4 scallions, chopped
1 stalk celery, chopped
1/2 cup bread crumbs
1/2 tsp rosemary
1/2 tsp salt
Ground pepper to taste
1 whole red snapper, about 2 1/2 pounds
3 tbsp dry white wine

Preheat the oven to 400 F. Melt 5 tbsp of the butter, add the mushrooms, scallions, and celery, and saute about 10 minutes.
Mix in the bread crumbs, rosemary, salt, and pepper to taste.
Fill the cavity of the fish with the stuffing and skewer or sew up the opening.
Brush the fish with some of the remaining butter and bake for 30 minutes, basting with what is left of the butter and a little wine twice during the cooking.