Stuffed Crusted 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.

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.

STUFFED SNAPPER VERACRUZ



Stuffed Snapper Veracruz image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup olive oil
1/2 medium red onion, julienned
1/2 cup julienned green bell pepper, seeded and membrane removed
1/2 cup julienned red bell pepper, seeded and membrane removed
1 jalapeno, seeded and minced
1/4 cup sliced green olives
1 tablespoon drained brined capers
3 cloves garlic, finely sliced
2 tablespoons tomato paste
1/4 cup dry red wine
2 cups fire-roasted diced tomatoes
3 teaspoons chopped fresh oregano
Kosher salt and freshly cracked black pepper
One 3-pound pink snapper, whole, scaled, gutted
Julienned bell peppers and jicama, for garnish
1/4 cup vermouth
Crispy tortilla strips, for garnish
Lime wedges, for garnish
Mexican beers, cold, for serving

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



Grilled Stuffed Whole Snapper image

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

Two 2-pound whole red snappers, cleaned
2 tablespoons tomato-chicken bouillon
Freshly ground black pepper
4 cloves garlic, minced
2 lemons, sliced
2 Roma tomatoes, sliced
12 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup fresh parsley leaves and stems

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.

SALT CRUSTED SNAPPER



Salt Crusted Snapper image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

A few slices of lemon
1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled
1 pound/2 kg coarse salt
2 to 3 egg whites
Leaves from 2 bunches fresh mint or tarragon

Steps:

  • Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.

Nutrition Facts : Calories 121, Fat 1.5 grams, Cholesterol 42 milligrams, Sodium 1051 milligrams, Carbohydrate 1 grams, Protein 24 grams

POTATO CRUSTED RED SNAPPER



Potato Crusted Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest

Steps:

  • Preheat oven to 425 degrees F.
  • Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
  • Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

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

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