Stuffed Snapper
Ingredients
Red Snapper
Garlic
Olive Oil
Bay Leaves
Bijol
Tomatoes
Suitable Drinks
White Wine
Measurements
- 2-pound baby red or marble potatoes, scrubbed and halved
- 2 Tablespoons olive oil
- Two 1 ½ to 2 pound whole red or yellow tail snappers, scaled, gutted, gills removed, and slit down the middle
For marinade
- 4 large garlic cloves
- 1 Teaspoon sea salt
- 1/4 tsp of Bijol
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly squeezed lemon juice
For the Filling
- 4 Jumbo shrimp, peeled, deveined, and chopped
- 4 to 6 large sea scallops, small tendons removed and chopped
- ½ small yellow onion, finely chopped
- ¼ cup freshly squeezed lime juice
- 2 large garlic cloves, peeled and minced
- 1 tablespoon chives, chopped
- 1 tablespoon fresh flat- leaf parsley leaves and tender stems chopped
- ¼ to ½ cup bread crumbs
- 1 small orange thinly sliced
Preparation
Prepare Ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
1. Preheat oven to 350 F
2. Place potatoes in a 13 x 8 x 3- inch ceramic baking dish, Drizzle the potatoes with 1 tablespoons of oil olive and sprinkle with salt and black pepper to taste
3. Toss the potatoes until they are well covered and the dish is lightly oiled. Set aside
4. To prepare he marinade, use a mortar ad pestle to mash the garlic, salt and black pepper to form a smooth paste. Whisk in the lemon juice until well combined. Pour the marinade over each fish and rub with the seasonings both inside and out. Rest the fish in the refrigerator for 30 minutes
5. To prepare the filling combine the shrimp, scallops, onion, lime juice, garlic, chives, and parsley in a small mixing bowl. Add only enough bread crumbs to give the filling body and stir until well combined
6. Snuff the belly of each fish with the filling. Lay 3 orange slices across each fish and use kitchen string to secure the orange slices to the fish and seal the stuffing, Lay the fish side to side in the baking dish over the potatoes and drizzle with the remaining marinade.
7. Place in the oven and bake uncovered until cooked through, about an hour
8. Cut the strings and serve the fish whole or in fillets with the filling on the side. The potatoes can be served with the pan juice or cooked down further in the oven or a skillet to make a hash.
