Florida Keys Red Snapper

Saturday evening, I made something from the cookbook just for the two of us. Bob doesn't mind fish as long as it isn't shellfish, so I settled on this. The down side is, this dish is not gluten free. I imagine that somewhere it is possible to find gluten free breadcrumbs, but I don't know where.
My fish store, The Fishery, in Chevy Chase, DC didn't have a whole red snapper, which was all to the good, since it would have been way too much for the two of us. I bought a piece and perched the stuffing and toppings on top.
It does not involve a lot of finicky heating and stirring, or folding, or any of those arduous cooking tasks where you are not sure what the finished product is going to look like, or is even supposed to look like. Basically, you make stuffing, stuff the fish, put various sliced fruits and vegetables on top, wrap it in aluminum foil and bake it. We took a break from baseball, since the Tigers had signed, sealed and delivered the Yankees on Thursday night, and the Giants were overcoming jetlag to go after the Cardinals on Sunday night.

Florida Keys Red Snapper

1 three-pound to four pound red snapper
Peanut oil or vegetable oil
salt and freshly ground black pepper
1/4 cup butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 scallions, including green part, chopped
2 cups toasted soft bread crumbs
1/4 cup finely chopped parsley
1/4 cup coarsely chopped toasted almonds
6 thin tomato slices
6 thin onion slices
6 thin orange slices
6 thin lime slices
juice of half a lime

1. Preheat the oven to 350 degrees.
2. Rub the fish lightly with oil and sprinkle inside and outside with salt and pepper.
3. Melt the butter and cook the chopped onions, celery, green pepper, and scallions in it until onion is wilted. Stir in the bread crumbs, parsley and almonds. Season to taste with salt and pepper. Stuff the fish with the mixture and tie with string.
4. Place the fish on a length of aluminum foil and add alternating, slightly overlapping slices of tomato, onion, orange and lime. Sprinkle with salt, pepper and lime juice. Bring up the edges of the foil and secure it envelope style. Bake thirty minutes or until fish flakes easily when tested with a fork. Makes four to six servings.