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
SHRIMP-TOPPED RED SNAPPER
"We first experimented with this recipe using fresh crappie," writes Marsha Sullins of Longview, Texas. "We liked it so much, the next night I used it with bass. When my friend tried it on red snapper, I concluded it's just awesome with any fish."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.
Nutrition Facts : Calories 467 calories, Fat 26g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 403mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 52g protein.
CRAB & SHRIMP STUFFED FISH
If you are a seafood lover, then you're really going to enjoy this mix of flavors that will take you all the way to Veracruz. There is a place in the State of Veracruz where seafood is the everyday fare.
Provided by Mely Martínez
Categories Seafood
Time 55m
Number Of Ingredients 21
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add the onion and cook, stirring, until transparent. Add the garlic keep cooking for about 3 minutes. Stirring frequently.
- Stir in the chopped tomatoes and bay leave. Reduce heat and cook in low, until liquid is slightly reduced. Stir occasionally. This step will take about 10 minutes.
- Add chopped shrimp and crab meat, and stir. Add in the green olives, capers, parsley, jalapeño, carrots, wine, and oregano. Season with salt and pepper. Cook in low heat until liquid has reduced, but make sure you do not overcook the shrimp and crab meat. About 5 minutes. Taste and adjust seasonings. Set aside and let cool.
Nutrition Facts : ServingSize 0.33 of a fish stuffed roll, Calories 494 kcal, Carbohydrate 6 g, Protein 35 g, Fat 35 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1325 mg, Fiber 1 g, Sugar 3 g
EASY RED SNAPPER WITH SHRIMP STUFFING
I wanted a change for a holiday meal, something elegant, but not too hard. This was it. Yum!! Serve it with a glass of white wine, some crab cakes and salad or cole slaw and you have a meal to remember. Enjoy!
Provided by CabinKat
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- This can be done both in the oven or on the grill. My BH and I prefer it on the grill.
- Preheat oven to 350º (if using oven).
- Rub fish inside and out with salt. Set aside.
- Sauté onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well.
- Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes.
- If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!
Nutrition Facts : Calories 717, Fat 22.8, SaturatedFat 10.1, Cholesterol 258.3, Sodium 731.8, Carbohydrate 20.3, Fiber 1.4, Sugar 2.1, Protein 100.9
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
CARIBBEAN STUFFED RED SNAPPER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS
This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.
Provided by RFalgout
Categories Snapper Recipes
Time 1h10m
Yield 9
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
- Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
- Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g
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5/5 (2)Total Time 30 minsCategory Fish & SeafoodCalories 452 per serving
- Step 1Prepare the Creole SauceIn a medium skillet, heat the oil over medium heat; add the onion, celery, and peppers; cook, stirring until they have just wilted and given up some of their juice, then add the garlic, cook for 1 minute; add the tomatoes and cook until soft. Stir in the thyme, oregano, and cook for 2 - 3 minutes, then add the Worcestershire sauce, cayenne,, and chicken stock. Stir well and cook for about 5 minutes, adding more stock if the sauce seems to dry. Stir in the shrimp and cook until the shrimp are hot and well coated in sauce. Set-aside.
- Step 2Prepare the FishSeason the fish with the Slap ya Mama seasoning mix on both sides, then dredge in the flour/cornmeal mixture until lightly coated (I used a little cooking spray on the filet to help the coating stick).
- Step 3Heat the oil in a large skillet; when hot, add the filets in a single layer, cook until browned on one side, about 3 - 4 minutes, then turn and brown the other side also 3 - 4 minutes.
- Step 4Remove the fish from the pan and plate; top with the shrimp Creole sauce. Sprinkle with fresh parsley, if desired.
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- Place snapper in a baking dish with a little water and place in a 350 degree preheated oven for 15 minutes to finish cooking
SEAFOOD-STUFFED RED SNAPPER - MIDWEST LIVING
From midwestliving.com
Total Time 50 mins
- For stuffing, melt the 2 tablespoons butter or margarine in a skillet. Add bread crumbs. Cook and stir over medium-high heat until bread crumbs are browned. Remove bread crumbs to a large bowl.
- Melt the 1 tablespoon butter or margarine in the skillet. Add green onions, celery, and garlic. Cook over medium-high heat until tender. Add mixture to bread crumbs in bowl.
- Cut foil to form a double-thickness 18x12-inch rectangle. Lay fish fillets on the double thickness of foil. Mound stuffing on top of the fillets.
BAKED STUFFED RED SNAPPER RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Sauté shrimp, onion, and garlic in shortening in a large skillet about 15 minutes over medium heat.
- Sprinkle water over bread; mash and add to shrimp mixture. Add next 8 ingredients; simmer 10 minutes.
- Place 4 fillets on a large broiler pan; evenly spoon one-fourth of stuffing mixture on each fillet. Top with reserved fillets, and fasten with wooden picks. Pour Creole Sauce over stuffed fillets.
SAUTEED SNAPPER & SHRIMP WITH CREOLE SAUCE RECIPE - EATINGWELL
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4.5/5 (2)Total Time 1 hrCategory Low-Calorie Shrimp RecipesCalories 310 per serving
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
- Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.
7 AMAZING "DO IT YOURSELF" RED SNAPPER RECIPES.
From saltstrong.com
Estimated Reading Time 8 mins
- Veracruz-Style Red Snapper. The “Veracruz-style” recipe is one of the most popular and talked about red snapper recipes out there. It is really great because you have so many options with it, not to mention it is pretty healthy (as are most of the red snapper recipes below).
- “BBQ” Broiled Red Snapper. This red snapper recipe is for all of you that know you want to eat fish (perhaps for health reasons, your spouse or the person you are dating loves to eat fish, etc), but you just can’t seem to stomach anything that tastes remotely “fishy”.
- Cajun Style Blackened Red Snapper. This is one of my personal red snapper favorites, as I love anything with some cajun spice. This snapper recipe is also one of those that is ideal to serve to people that do not like the “fish taste”, while also appealing to those that like fresh fish with some spice (like me).
- Pan-Seared Red Snapper. This is a very popular red snapper dish because it is so quick to make. Even with the preparation and total cooking time, you can have pan-seared red snapper on a plate and ready to eat in 20 minutes flat!
- Grilled Red Snapper (Stuffing Optional) This is my brother Luke’s favorite way to cook red snapper: Grilled. And it’s hard to argue after looking at the picture of a perfectly grilled red snapper filet.
- Lemon Red Snapper with Herbed Butter. This is another family favorite because it is very simple and quick to make. Check out these stats: Prep: 9 minutes; Cook: 13 minutes.
- Whole Oven-Baked Red Snapper. I still recall my first day in Uganda. I had been traveling for a little over 30 hours with layovers to get there, and I was STARVING to say the least.
RECIPES > SEAFOOD > HOW TO MAKE BAKED STUFFED RED SNAPPER
From gigarecipes.com
- 3 To 6 lb. red snapper 6 Slices bread (white) 2 tb Butter 2 tb Chopped parsley 1/8 ts Thyme -Basting sauce: 3/4 c Salad oil 3 tb Melted butter 1 1/2 Lemons, juiced 1/8 ts Sage 2 tb Chopped tomato -few drops Tabasco sauce 4 tb Finely minced celery 1 1/2 ts Salt 3 tb Worstershire sauce -Tabasco sauce Saute minced celery in butter over low heat.
- Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry.
- Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce.
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