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Baked Stuffed Red Snapper
3 - 3 1/2 lbs. whole red Snapper, cleaned
1/4 lb. each of coarsely chopped Fillet of Haddock, shelled, raw Shrimp, cooked ham and artichoke hearts
1 hard boiled egg, finely chopped
1 medium-size onion, chopped
1 medium-size green pepper, chopped
3 cloves garlic, minced
4 Tbsp. highest quality olive oil
2 Tbsp. lemon juice
2 whole lemons
1/2 cup dry white wine
2 Tbsp. butter
2 Tbsp. flour
4 Tbsp. minced fresh parsley
Ground white pepper
Preheat oven to 400 degrees F .
Rub white pepper and salt into cavity of fish. Place in lightly oiled baking pan.
Saute onion, garlic and green pepper in 2 tablespoons olive oil until onion is transparent but not brown. Add Haddock, Shrimp, ham and artichokes. Cook over medium heat while stirring for 3 or 4 minutes. Add 3 tablespoons wine and cook 3 or 4 more minutes until Shrimp is done. Add hard-boiled egg.
Stuff fish with mixture. Brush fish with 2 tablespoons each of lemon juice, white wine and olive oil. Reduce oven to 325 degrees F . Bake in middle of oven for about 40 minutes or until fish flakes when pierced with fork. Transfer fish carefully to platter and keep warm.
SAUCE: Strain juices and add remaining white wine. Boil until reduced to about 3/4 cup. Add butter and flour and whisk until smooth. Simmer until sauce begins to thicken. Remove from heat and add 4 tablespoons minced fresh parsley. Cut strips of pimento (about 1/2 inch slices) and place vertically across fish. Form a row of thin lemon slices from tail to gills. Pour sauce over entire fish and serve on a bed of parsley.