CRAB-STUFFED RED SNAPPER
Make and share this Crab-Stuffed Red Snapper recipe from Food.com.
Provided by Phil Franco
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until golden.
- Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
- Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely.
- Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
- Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.
Nutrition Facts : Calories 561.4, Fat 24.4, SaturatedFat 13.4, Cholesterol 184, Sodium 695.3, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 70.8
GRILLED STUFFED RED SNAPPER
You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.
Provided by MARBALET
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat coals in a covered grill to high heat.
- To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
- Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
- Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
- Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g
GRILLED FRESH RED SNAPPER STUFFED WITH LOBSTER IN A CURRY MANGO MOJITO
Steps:
- Preheat a grill to a medium heat. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce.
- In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish.
STUFFED RED SNAPPER
Provided by Food Network
Time 1h10m
Yield 6 to 8 servings, depending on
Number Of Ingredients 11
Steps:
- Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.
NEW ORLEANS BAKED STUFFED RED SNAPPER WITH CREOLE SAUCE
This recipe hails from New Orleans, where seafood is a staple. Whole, fresh red snapper, filled with a simple bread stuffing (seasoned with green onion, parsley, salt and and pepper) is then baked and basted with a Creole sauce of tomatoes, celery, onion, green pepper, garlic, bay leaf, and more. Garnished with parsley and some Creole sauce on the side, this makes for a stunning presentation. It is imperative that you select only the freshest fish. Look for clear eyes, bright tight scales and shiny skin, firmness and little to no "fishy" smell. Wrap loosely with foil or waxed paper, refrigerate, and cook within one day.
Provided by JackieOhNo
Categories Bass
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make Creole sauce: In 2 T. hot butter in medium saucepan, saute celery, 1/2 cup o nion, the green pepper and garlic, stirring, until onion is golden-brown - 5 minutes. Stir in tomatoes, bay leaf, chili powder, 1 t. salt, sugar, and 1/8 t. pepper. Bring to a boil, stirring constantly; reduce heat; simmer, uncovered and stirring occasionally, 20 minutes or until thickened. Makes about 2-1/2 cups sauce.
- Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
- In 1/4 cup hot butter in medium skillet, saute green onion, stirring for 3 minutes. Add parsley, salt, and pepper; mix well. Add bread crumbs; toss to mix well.
- Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
- Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter, salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish.
- Bake, uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting twice, 10 minutes longer, or until fish flakes easily with a fork. With 2 wide spatulas, remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side.
More about "caribbean stuffed red snapper recipes"
EASY ROASTED RED SNAPPER MEAL | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
Category Main CourseCalories 78 per servingTotal Time 40 mins
- Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil, or grease with cooking spray.
- After getting your fish from your fishmonger, check for scales and remove them. Rinse the fish and lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart. Set aside.
- Brush the seasoning mixture all over the fish generously on both sides. Insert the seasoning in the inner cavity as well.
10 BEST JAMAICAN SNAPPER FISH RECIPES | YUMMLY
From yummly.com
CARIBBEAN STUFFED WHOLE RED SNAPPER • HARBOR FISH MARKET
From harborfish.com
Cuisine SeafoodCategory Main Dish
CARIBBEAN RED SNAPPER FISH STUFFED WITH CALLALOO - YOUTUBE
From youtube.com
CRAB-STUFFED RED SNAPPER RECIPE | CRAB PLACE
From crabplace.com
STUFFED WHOLE RED SNAPPER RECIPE - THE WASHINGTON POST
From washingtonpost.com
SEAFOOD-STUFFED RED SNAPPER | MIDWEST LIVING
From midwestliving.com
OVEN STUFFED ROASTED FISH | JAMAICAN STYLE ROASTED FISH | STUFFED ...
From youtube.com
RED SNAPPER STUFFED WITH CRABMEAT RECIPE | EPICURIOUS
From epicurious.com
CARIBBEAN STUFFED RED SNAPPER RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
STUFFED RED SNAPPER | RECIPE OVEN ROASTED STUFFED FISH …
From youtube.com
JAMAICAN STUFFED BAKED | ROASTED SNAPPER FISH - YOUTUBE
From youtube.com
CARIBBEAN INSPIRED GRILLED RED SNAPPER.
From caribbeanpot.com
RED SNAPPER STUFFED W/ CRABMEAT - BIGOVEN
From bigoven.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
CARIBBEAN STUFFED RED SNAPPER RECIPE | FOOD NETWORK
From foodnetwork.cel28.sni.foodnetwork.com
CARIBBEAN STUFFED RED SNAPPER RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
You'll also love