Bbq Fish Stuffing Recipes

FISH FILLETS WITH STUFFING

Steps:

• In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

GRILLED WHITEFISH WITH STUFFING

Steps:

• Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil.
• Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.
• Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.

GRILLED STUFFED 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.

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

BBQ FISH & STUFFING

Steps:

• Put the following on low heat and let simmer for 30 or so minutes:.
• 1 pound of BUTTER.
• 1 med. onion diced.
• 3-6 cloves of crushed Garlic (whole head-even better).
• Salt & Pepper (Tony Chachere's Creole Seasoning is best)
• Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn't.
• 4-6 squirts of Lea & Perrins.
• juice of 2 or 3 lemons ( I usually slice one and add it also ).
• Get out the ol' mixing bowl---put in the following:.
• 2 Green Peppers diced.
• 4 stalks of Celery chopped.
• 3 cans of drained cocktail shrimp (the real small ones).
• 3 cans of drained crab meat-yep the real stuff not the imitation.
• More Tabasco (6 drop minimum).
• More Lea & Perrins another 4 to 6 squirts.
• Salt & Pepper - Heavy pepper, light salt (the crab & shrimp both have salt) or Tony's.
• 3 cloves of crushed Garlic.
• 1 large Onion diced.
• One tube of saltine crackers, ¼ pound crushed or about a half a loaf of shredded bread.
• Pour in about half the lemon butter mix
• Work the mixture until it is fairly uniform.
• Thin slice 1 lemon and 1 small onion.
• Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony's) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
• Wrap the smaller fish individually.
• Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
• Cooking time depends on size, thickness of fish.