Best Cancato Chileno Stuffed Grilled Snapper With Oregano Recipes

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

Ingredients

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.

GRILLED STUFFED RED SNAPPER

Grilled Stuffed Red Snapper image

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

Ingredients

3 tablespoons butter
¾ cup fresh bread crumbs
¼ cup chopped green onions
¼ cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 (4 ounce) fillets 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.

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