Bake about a 6-inch length of French bread. Crumble and set aside. Melt butter. Add onion, celery and dry seasonings; sauté 5 minutes then add remainder of ingredients. Simmer 3 minutes. Remove and let cool. Stuff fish cavity.
Melt butter, aadd remainder of ingredients and simmer for 15 minutes.
Place fish in pan, pour sauce over and bake in 350 degree oven for 30 minutes. Spoon sauce over fish frequently.
Take each fish fillet on the half shell and spread lemon juice and melted margarine or butter. Sprinkle salt, white pepper, garlic powder and Tony Chachere’s Creole Seasoning over the fillets. Put fish on hot grill. Baste with melted margarine or butter. Cook on gill for 20 to 30 minutes. You know that you are done when fish flakes off with a fork. The scales on these fish make a perfect insulator while grilling making it an easy dish to prepare without too much worry about burning.