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Stuffed Red Snapper

1 Red Snapper about 4 to 5 pounds
Salt
Pepper
Olive oil and butter
2 Onions; (large)
Liver of fish or chicken liver
1/3 c Pine nuts
1 c Rice
Water or fish stock
4 md Potatoes; sliced thick
Parsley


Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.

Yield: 6 to 8 servings, depending on fish size


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