Stuffed Red Snapper Recipe
The stuffed red snapper recipe is a baked recipe for snapper that I often prepare for homely meals. Stuffed with a rice shrimp and veggie mix with gingeroot the snapper is rubbed with lime and baked. I love to serve this with the deglazed fond sauce, that I take off the baking pan with cold white wine.
Ingredients
| 1 red snapper (about 5 pounds) | ||
| Lime | 1/2 | |
| 1/4 cup flour 1 cup cooked rice | ||
| Raw shrimp | 1 Cup (16 tbs), chopped | |
| Green onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup very thinly sliced celery | ||
| 1 tablespoon grated ginger root | ||
| Bacon slices | 2 | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season red snapper inside and out with salt and pepper.
Rub with cut side of lime.
Sprinkle evenly with flour.
Combine rice, shrimp, onion, celery, and ginger root.
Spoon into fish; skewer or sew the opening.
Lay fish in a very heavily buttered baking pan.
Score the top of fish in an attractive design to prevent it from buckling.
Lay bacon slices over top.
Bake at 350°F 45 minutes, or until fish flakes.
Transfer fish to a heated platter.
Deglaze baking pan with white wine.
Pour liquid over fish
Rub with cut side of lime.
Sprinkle evenly with flour.
Combine rice, shrimp, onion, celery, and ginger root.
Spoon into fish; skewer or sew the opening.
Lay fish in a very heavily buttered baking pan.
Score the top of fish in an attractive design to prevent it from buckling.
Lay bacon slices over top.
Bake at 350°F 45 minutes, or until fish flakes.
Transfer fish to a heated platter.
Deglaze baking pan with white wine.
Pour liquid over fish
Chef
