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Artichoke-Stuffed Red Snapper

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  Vegetable oil 1 Tablespoon
  Finely chopped onions 3⁄4 Cup (12 tbs)
  Frozen artichoke hearts 1 1⁄2 Cup (24 tbs), thawed and chopped
  White bread slice 3 , toasted and made into fine crumbs
  Chopped parsley 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Red snapper 1 (Around 3 Pounds Dressed With Head And Tail Left On)
  Vegetable juice 1 Cup (16 tbs) (Around 3 Pounds Dressed With Head And Tail Left On)

Preheat oven to 350°F.
In 9-inch skillet heat oil; add onions and saute until translucent.
Add artichoke hearts and saute for 3 minutes longer.
Stir in bread crumbs, parsley, lemon juice, salt, and pepper; remove from heat and allow mixture to cool slightly.
Stuff fish with artichoke mixture, using toothpicks or wooden skewers to close cavity.
Spray baking dish that is large enough to hold fish flat with nonstick cooking spray; transfer stuffed snapper to dish and pour vegetable juice over fish.
Bake, basting frequently with pan juices, until fish flakes easily at the touch of a fork, 40 to 50 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2466 Calories from Fat 144

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 824.4 mg274.8%

Sodium 4646.7 mg193.6%

Total Carbohydrates 69 g23.1%

Dietary Fiber 7.4 g29.4%

Sugars 16.8 g

Protein 448 g895.2%

Vitamin A 92.2% Vitamin C 196.5%

Calcium 99.4% Iron 57.3%

*Based on a 2000 Calorie diet

Artichoke-Stuffed Red Snapper Recipe