Recipe Corner: Stuffed Whole Red Snapper
Courtesy of Terra Nova All-Suite Hotel Executive Chef Kenard Swaby
3-4 lbs whole red snapper, scaled and gutted
1 lime, quartered
Fish seasoning of choice for rubbing the fish
2 cups breadcrumbs
4 cups shrimp
3 cups cho-cho
1/2 cup (1stick) butter, melted
4 tbsp chopped chives
4 tbsp chopped parsley leaves
1/4 to 1/2 tsp cayenne pepper
1 small onion, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 tsp salt
1 tsp white pepper
1 tsp dried thyme
1 tsp dried sage
Wash the fish and rub inside and out with the quartered lime and season.
Refrigerate for at least 10 minutes.
Preheat the oven to 300 oF or prepare the barbecue grill.
Combine the ingredients for the stuffing 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!
Serve with grilled slices of lemon and char-grilled vegetables.