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Philly & Herb Stuffed Red Snapper Package

Helenaskitchen's picture
Are you hesitant to cook whole fish? My video will show you an easy way to bake it on your BBQ. This is the ultimate summer dish with PHILADELPHIA CHEESE and fresh herbs. Light and delicious - Have fun watching me play in my kitchen :)
Ingredients
  Red snapper 3 Pound, gutted out and scaled off
  Potato 2 Pound
  Yellow onion 1 Medium
  Carrots 2 Medium
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon (For Sprinkling Finish)
  Pepper 1 Teaspoon (For Sprinkling Finish)
  Philadelphia cream cheese 4 Ounce
  Lime juice 2 Teaspoon
  Mango 1
  Meyer lemon juice 2 Tablespoon
  Jalapeno 1 Teaspoon
  Italian parsley 1 Teaspoon
  Chives 1 Teaspoon
  Cilantro 1 Teaspoon
  Salt 1 Pinch
  Ground black pepper 1 Pinch
  Lime wedges 4
  Mixed herbs 4 Pinch (For Garnish)
Directions

1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalopeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
13. Garnish with lime wedge and fresh mixed herbs
14. Enjoy!

This video is a creation of Helenaskitchen. You can visit Helenaskitchen for complete recipes, and more videos.

Recipe Summary

Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4
Story
Recipe entered in PHILADELPHIA Kraft competition

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