Miss Trishs Ultimate Stuffed Blue Snapper Food

STUFFED SNAPPER VERACRUZ

Steps:

• Preheat the oven to 350 degrees F.
• Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
• Season with salt and pepper. Transfer to a bowl and set aside to cool.
• Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
• Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
• Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
• To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

STUFFED RED SNAPPER

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.

GRILLED STUFFED WHOLE SNAPPER

Steps:

• Preheat a grill to medium-high heat.
• Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

STUFFED CRUSTED SNAPPER

Steps:

• Preheat oven to 350 degrees F.
• To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
• For the crust, slice the potatoes into thin slices like chips, and set aside.
• Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
• Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.

MISS TRISH'S ULTIMATE STUFFED BLUE SNAPPER

Steps:

• First clean your fish thoroughly with 1/2 of the fresh lemon.
• Next in a Fish baking dish open the fish and place fish on it's back.
• Pour cooking wine over the body of the fish add all of your seasonings except the parsley.
• In a skillet place shrimp chicken livers and onion finely chopped and garlic with butter saute for about three minutes.
• Prepare the cornbread as instructed on the box.
• Add your sautéed mixer inside the cornbread.
• Bake for about 40 minutes.
• After cornbread is done, crumble the cornbread with a spoon.
• Discard the ingredients of the marinade from the fish and begin to spoon the cornbread stuffing into the fish.
• Place toothpicks in the stomach of the fish to keep closed.
• Bake fish for about 15-20 minutes depending on the size of the fish.
• After fish is done sprinkle with parsley and serve slices of lemon on the side.
• Rice is optional serve on the side or prepare and stuff fish with it.
• -----Serving Suggestions------.
• Serve with broccoli steamed, asparagus with garlic and butter sauce, Caesar salad.

MUSHROOM STUFFED BAKED RED SNAPPER

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.

STUFFED RED SNAPPER OR FLOUNDER

Steps:

• Preheat oven to 375.
• Spray pan with Pam.
• Saute onion and bell pepper in 1 stick of the butter. Add cut up shrimp and cook on medium heat until pink. Remove from heat and stir in bread crumbs and stir until all fluid has been absorbed but make sure it is still moist.
• Add crab meat and season mixture to taste, adding Accent Seasoning first. Cook for 5 minutes on medium heat.
• Turn on broiler and broil for 5 minutes. Pour remaining butter over fish and serve.
• Season fish. Cover fish with the shrimp, crab mixture and bake 15 minutes.