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
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.
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.
STUFFED SNAPPER VERACRUZ
Provided by Guy Fieri
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
GRILLED STUFFED WHOLE SNAPPER
If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
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
MUSHROOM STUFFED BAKED RED SNAPPER
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
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
STUFFED RED SNAPPER OR FLOUNDER
Make and share this Stuffed Red Snapper or Flounder recipe from Food.com.
Provided by TXOLDHAM
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 859.9, Fat 52, SaturatedFat 30.4, Cholesterol 261.2, Sodium 1049.1, Carbohydrate 32.2, Fiber 2.5, Sugar 3.9, Protein 63.9
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