Best Stuffed Red Snapper Recipes

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CARIBBEAN STUFFED RED SNAPPER



Caribbean Stuffed Red Snapper image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 (3 to 4 pound) whole red snapper, scaled and gutted
1 lime, quartered
Salt, for rubbing the fish
2 cups bread crumbs
1/2 cup (1 stick) butter, melted
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/4 to 1/2 teaspoon cayenne pepper
1 small onion, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sweet marjoram

Steps:

  • Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
  • Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

GRILLED STUFFED RED SNAPPER



Grilled Stuffed Red Snapper image

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

3 tablespoons butter
¾ cup fresh bread crumbs
¼ cup chopped green onions
¼ cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 (4 ounce) fillets red snapper

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

CRAB-STUFFED RED SNAPPER



Crab-Stuffed Red Snapper image

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

1/3 cup minced onion
3 tablespoons butter
1/2 lb crabmeat
1/2 cup fresh breadcrumb
1/4 cup chopped fresh parsley
1/4 cup heavy cream
1 teaspoon lemon thyme
4 lbs red snapper, dressed for stuffing
salt and pepper, to taste
1/3 cup dry white wine
1/3 cup melted butter

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

NEW ORLEANS BAKED STUFFED RED SNAPPER WITH CREOLE SAUCE



New Orleans Baked Stuffed Red Snapper With Creole Sauce image

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

2 tablespoons butter or 2 tablespoons margarine
3/4 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, crushed
1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
4 slices white bread
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped green onion
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
whole cod or whole haddock, cleaned
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
chopped parsley

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.

GRILLED FRESH RED SNAPPER STUFFED WITH LOBSTER IN A CURRY MANGO MOJITO



Grilled Fresh Red Snapper Stuffed with Lobster in a Curry Mango Mojito image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14

2 sprigs rosemary
1 cup olive oil
1 tablespoon garlic, chopped
Sea salt and pepper
1 (1 to 1 1/2 pound) whole red snapper, cleaned
1/2 pound Caribbean lobster, cut into medallions
1 plantain leaf
Curry Mango Mojito, recipe follows
1 ripe mango, chopped into 1/2-inch dice
1 bunch cilantro, leaves chopped
1 cup extra-virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon curry paste
1 teaspoon fresh basil, cut into chiffonade

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



Stuffed Red Snapper image

Provided by Food Network

Time 1h10m

Yield 6 to 8 servings, depending on

Number Of Ingredients 11

1 Red Snapper about 4 to 5 pounds
Salt
Pepper
Olive oil and butter
2 onions (large)
Liver of fish or chicken liver
1/3 cup pine nuts
1cup rice
Water or fish stock
4 medium potatoes, sliced thick
Parsley

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.

MUSHROOM STUFFED BAKED RED SNAPPER



Mushroom Stuffed Baked Red Snapper image

Make and share this Mushroom Stuffed Baked Red Snapper recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Very Low Carbs

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb fresh mushrooms or 1 (8 ounce) can mushroom stems and pieces
4 tablespoons butter, divided
1/2 cup celery, finely chopped
5 tablespoons onions, minced, divided
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup soft breadcrumbs
1 egg, lightly beaten
1 tablespoon soy sauce
1 tablespoon fresh parsley leaves, freshly chopped
salt
fresh ground black pepper
2 (2 1/2 lb) whole red snapper, gutted, scaled, and cleaned
1/2 cup dry white wine
3/4 cup water

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
  • In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
  • Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.

Nutrition Facts : Calories 805.6, Fat 20.9, SaturatedFat 9.4, Cholesterol 293.7, Sodium 776.9, Carbohydrate 21.1, Fiber 2.9, Sugar 5.1, Protein 122

GRILLED STUFFED RED SNAPPER



GRILLED STUFFED RED SNAPPER image

Number Of Ingredients 10

3 tbsp butter
3/4 cup soft bread crumbs
1/4 cup chopped green onions
1/4 cup chopped celery
1 clove garlic minced
4 ounces fresh or frozen precooked, shrimp, peeled and coarsely chopped.
4 ounces fresh or frozen crabmeat or scallops, coarsely chopped
1 tbsp snipped fresh parsley
ground black pepper
1 1/2 lbs red snapper fillets

Steps:

  • Preheat BBQ to high heat to make stuffing. Melt butter in skillet, add bread crumbs saute and stir the mixture over med high heat until bread crumbs are browned. Remove crumbs to mixing bowl. Melt butter and saute onions, celery and garlic until tender, add to breadcrumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently. Cut foil to form double thickness 18x12 inc rectangle. Lay the fish on the foil. Mound the stuffing on top of the fish. Curl up the edges of foil and form a tray. In the grill arrange the preheated coals at either side of the grill. Test for medium heat above the centre of the grill. Place the fish in the center of the grill rack. Cover and grill for 20-25 mins or just until the fish flakes easily.

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