Grilled stuffed red snapper is a delectable seafood dish that combines the tender, flaky flesh of red snapper with a flavorful stuffing and the smoky taste of grilling. The stuffing typically consists of a mixture of aromatic herbs, savory vegetables, and succulent seafood, such as shrimp, crab, or scallops, all held together with a creamy or tangy sauce. This dish is often served with a side of grilled vegetables, rice, or salad, making it a complete and satisfying meal.
The recipes provided in this article offer a variety of options to tantalize your taste buds. From the classic Grilled Stuffed Red Snapper with a savory stuffing of shrimp, crab, and vegetables, to the unique Grilled Stuffed Red Snapper with a tangy citrus and herb stuffing, each recipe offers a distinct flavor profile that will leave you craving more.
In addition to the main grilled stuffed red snapper dishes, the article also includes a recipe for a delicious Red Snapper Escabeche, a tangy and flavorful dish where the fish is marinated in a mixture of vinegar, spices, and vegetables. This dish is perfect for those who enjoy a zesty and refreshing seafood dish.
Whether you're a seasoned chef or a home cook looking to impress your guests, the recipes in this article will provide you with all the guidance and inspiration you need to create a memorable grilled stuffed red snapper experience. So gather your ingredients, fire up your grill, and get ready to embark on a culinary journey that will transport your taste buds to the seaside.
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.
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.
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.
GRILLED FRESH RED SNAPPER STUFFED WITH LOBSTER IN A CURRY MANGO MOJITO
Steps:
- Preheat a grill to a medium heat. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce.
- In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish.
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
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
Tips:
- Choose the right snapper: Look for a fish that is firm to the touch and has clear eyes. Avoid fish that have a slimy texture or cloudy eyes.
- Prepare the snapper: Rinse the snapper inside and out and pat it dry with paper towels. Score the fish on both sides to help the marinade penetrate.
- Make the marinade: Combine olive oil, lemon juice, garlic, herbs, and spices in a bowl. Whisk until well blended.
- Marinate the snapper: Place the snapper in a shallow dish and pour the marinade over it. Cover the dish and refrigerate for at least 30 minutes, or up to overnight.
- Prepare the stuffing: While the snapper is marinating, make the stuffing. Combine shrimp, crab, bread crumbs, celery, onion, and parsley in a bowl. Season with salt, pepper, and Old Bay seasoning.
- Stuff the snapper: Preheat your grill to medium-high heat. Stuff the snapper cavity with the stuffing. Use toothpicks to secure the opening.
- Grill the snapper: Place the snapper on a greased grill grate. Grill for 10-12 minutes per side, or until the fish is cooked through. The internal temperature should reach 145 degrees Fahrenheit.
- Serve the snapper: Remove the snapper from the grill and let it rest for a few minutes before serving. Garnish with lemon wedges and parsley.
Conclusion:
Grilled stuffed red snapper is a delicious and impressive dish that is perfect for a special occasion. With its flaky fish, flavorful stuffing, and crispy skin, this dish is sure to please everyone at the table. So next time you're looking for a seafood recipe that will wow your guests, give grilled stuffed red snapper a try.
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