You are here

Red Snapper With Caper Stuffing

Canadian.Recipes's picture
  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)

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

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 241 Calories from Fat 88

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 83.2 mg27.7%

Sodium 725.3 mg30.2%

Total Carbohydrates 3 g1.2%

Dietary Fiber 0.11 g0.44%

Sugars 0.7 g

Protein 31 g61.4%

Vitamin A 5% Vitamin C 1.6%

Calcium 11.9% Iron 3%

*Based on a 2000 Calorie diet

Red Snapper With Caper Stuffing Recipe