Best Stuffed Crusted Snapper Recipes

CRAB-STUFFED RED SNAPPER

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.

CARIBBEAN STUFFED RED SNAPPER

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.

SALT CRUSTED SNAPPER

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.

MUSHROOM STUFFED BAKED RED SNAPPER

Steps:

• Preheat oven to 350 degrees F.
• Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.
• In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
• Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.

STUFFED SNAPPER VERACRUZ

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.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.