Sauté the onion and celery in the oil. Add the sherry, allspice and bay leaves. Simmer for 2 minutes.
Add the chicken stock and bring to a boil. Salt and pepper to taste.
Place the seasoned snapper fillets in a greased, glass baking dish and put the pumpkin on top.
Pour the sautéed mixture over the fish and pumpkin and cover.
Bake for 20 minutes at 400°. Serve with rice.
This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!