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Red Snapper With Caper Stuffing

Canadian.Recipes's picture
Ingredients
  Dressed red snapper 5 Pound (1 Whole)
  Caper stuffing 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Cider vinegar/Lemon juice 1 Tablespoon
  Salt 1 Tablespoon
  Egg white 1 , slightly beaten
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Grated lemon peel 1 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs), melted
  Creamy caper sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

Rinse fish under running cold water; drain well and pat dry with absorbent paper.
Lightly spoon the stuffing into fish and close opening by fastening securely with skewers.
Put in a greased large shallow baking pan.
Brush surface of fish with a mixture of the vinegar and salt.
Brush with egg white; sprinkle with a mixture of the bread crumbs and lemon peel.
Drizzle generously with some of the melted butter.
Bake at 350°F 45 minutes, or until fish flakes easily when tested with a fork; drizzle with the melted butter twice during baking.
Transfer fish to heated serving platter and remove skewers.
Garnish top of fish with five notched lime slices, placing a ripe olive ring and a small piece of pimiento in the center of each.
Serve immediately with the hot sauce.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Servings: 
15

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