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Stuffed Red Snapper

1 Whole red snapper, cleaned and scaled (3 Lbs)
1/4 c Butter or margarine
1/4 c Chopped onion
10 oz Fresh spinach, washed, stemmed, finely chopped
1/2 c Dry white wine
1 tb Raisins
2 c Soft white-bread crumbs (4 slices)
2 tb Pine nuts, toasted
Salt
Freshly-ground black pepper
1 ds Freshly-ground nutmeg
Vegetable oil
Lemon slices (garnish)


Prepare grill for cooking. Wipe fish inside and out with paper towels. Melt butter in medium skillet; saute onion until soft. Add spinach and cook for 2 minutes to wilt. Add wine and raisins; bring to a boil. Stir in bread crumbs, pine nuts, salt pepper and nutmeg. Stuff fish with spinach mixture; close opening with toothpicks laced with kitchen twine. Rub skin well with vegetable oil. Place in a fish grilling rack, if available. Grill, 4 inches from coals, for 20 minutes, brushing several times with oil. Carefully turn fish over and continue cooking 20 minutes longer, brushing with oil, until flesh is firm. Serve on heated platter garnished with lemon slices.

Makes 6 servings.


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