Philly & Herb Stuffed Red Snapper Package Recipe Video

Are you hesitant to cook whole fish? My video will show you an easy way to bake it on your BBQ. This is the ultimate summer dish with PHILADELPHIA CHEESE and fresh herbs. Light and delicious - Have fun watching me play in my kitchen :)


Preparation Time20 MinCooking Time30 Min
Ready In50 MinServings4
Main IngredientInterest Group

Recipe Story

Recipe entered in PHILADELPHIA Kraft competition


 Red snapper3 Pound, gutted out and scaled off
 Potato2 Pound
 Yellow onion1 Medium
 Carrots2 Medium
 Olive oil2 Tablespoon
 Salt1 Teaspoon (For Sprinkling Finish)
 Pepper1 Teaspoon (For Sprinkling Finish)
 Philadelphia cream cheese4 Ounce
 Lime juice2 Teaspoon
 Meyer lemon juice2 Tablespoon
 Jalapeno1 Teaspoon
 Italian parsley1 Teaspoon
 Chives1 Teaspoon
 Cilantro1 Teaspoon
 Salt1 Pinch
 Ground black pepper1 Pinch
 Lime wedges4
 Mixed herbs4 Pinch (For Garnish)

Nutrition Facts

Serving size

Calories 705 Calories from Fat 156

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 157.1 mg

Sodium 951 mg39.6%

Total Carbohydrates 59 g19.6%

Dietary Fiber 8 g32%

Sugars 11.8 g

Protein 74 g147.9%

Vitamin A 122.3% Vitamin C 120.4%

Calcium 21.9% Iron 18.8%

*Based on a 2000 Calorie diet


1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalopeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
13. Garnish with lime wedge and fresh mixed herbs
14. Enjoy!

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