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Cajun Stuffed Snapper

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 2 Tablespoon
  Chopped yellow onion 1⁄4 Cup (4 tbs)
  Chopped celery 3 Tablespoon
  Chopped sweet green pepper 3 Tablespoon
  Minced shallots 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Sliced green onions 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
  Chopped cooked shrimp 1 Cup (16 tbs)
  White bread cubes 2 Cup (32 tbs) (1/2-Inch Cubes From 4 Slices)
  Crab meat 1⁄3 Cup (5.33 tbs), picked through
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon (Cayenne)
  Red snapper 4 Pound, pan dressed and boned, with head and tail left on (1 Fish)
Directions

1. Preheat the oven to 450°F. Lightly oil a large shallow roasting pan. In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderately high heat. Add the onion, celery, green pepper, shallots, and garlic and cook for 5 minutes. Stir in the green onions and parsley and cook 1 minute longer. Transfer to a large bowl.
2. In the same skillet, melt the remaining tablespoon of butter. Add the shrimp and saute for 3 minutes or just until heated through. Add to the onion mixture along with the bread cubes, crab meat, salt, paprika, thyme, and the black and ground red peppers. Mix well, then spoon into the cavity of the snapper. Close with toothpicks.
3. Place the fish in the pan. Using a sharp knife, make several diagonal slits in the body. Bake for 20 minutes or until the fish flakes when tested with a fork. Serve with generous helpings of Spider Spoon Bread.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
30 Minutes
Servings: 
2

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