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- Healthy prawns
You can either stuff the fish with the seafood filling or simplify this recipe by spooning the stuffing on top of each fish fillet.
38 people made this
- 2 tablespoons butter
- 5 tablespoons fresh breadcrumbs
- 1 tablespoon butter
- 1 spring onion, chopped
- 1 stalk celery, diced
- 1 clove garlic, minced
- 110g (4 oz) cooked prawns
- 110g (4 oz) cooked crab meat
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 (100g) fillets red snapper
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat barbecue charcoals to high heat.
- To Make Stuffing: Melt 2 tablespoons butter in a frying pan. Add the breadcrumbs. Sauté and stir the mixture over medium-high heat until the breadcrumbs are browned. Remove the breadcrumbs to a mixing bowl.
- Melt 1 tablespoon butter in the frying pan and sauté the spring onion, celery and garlic until tender; add to breadcrumbs in mixing bowl, then stir in prawns, crab, parsley, salt and pepper; toss gently.
- Cut aluminium foil to form a double-thickness large rectangle. Lay the fish fillets on the foil. Mound the stuffing on top of the fillets.
- Curl up the edges of the foil to form a tray. In barbecue, arrange the preheated charcoals to either side. Test for medium heat above the centre of the grill. Place the fish in foil in the centre of the cooking grate. Cover and cook for 20 to 25 minutes or until the fish flakes easily.
Use red mullet if you're unable to find red snapper.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(37)
Reviews in English (31)
I used a whole snapper split open instead of filets and changed the stuffing recipe because my husband does not eat shell fish. I replaced the shell fish w/ Baked Blue Snapper. You can use any other type of light fish you prefer in this recipe. The end result was delicious!!!-05 May 2001
Fantastic. Since we are on a low carb diet, we cut the bread crumbs in half but doubled the crabmeat. Cooked on a red hot fire, in 20 minutes we had one of our best meals ever.-08 Dec 2000
The Feast of Seven Fishes – Stuffed and Grilled Whole Red Snapper
No meal is more special than that which is prepared for and enjoyed alongside those who mean the most in our lives. It’s often both the greatest gift we give and receive. This holiday season I’m celebrating the “Feast of Seven Fishes” alongside the closest of family and best of friends.
Together we’re serving up this absolutely stunning spread of freshly-harvested red snapper. Rubbed in black peppercorn, roasted garlic and dried herbs, then stuffed to the gills with ground artisan sausage, meyer lemon, leeks and a fragrant blend of wintery aromatics.
Rested directly atop the white-hot stainless-steel grates of my brand new WeberGrills Summit Kamado and slowly cooked over a smoldering bed of charcoal embers and hickory wood. Paired alongside a hazy, hop-bursted IPA and plated with a parmesan couscous and beautifully-roasted cherry tomatoes.
Three Blue Ducks' barbecued whole fish with lemongrass and lime leaves
This might just be the best way to cook a whole fish.
- 100 gm long green chillies (about 5), coarsely chopped
- 60 gm ginger, coarsely chopped
- 50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve
- 40 gm garlic (about 10 cloves)
- 20 gm makrut lime leaves, very thinly sliced, plus extra to serve (1/3 cup)
- Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve
- 2 spring onions, coarsely chopped
- 1 tbsp finely grated palm sugar
- 4 whole snapper (500gm each), scaled and gutted
- 60 ml grapeseed oil (¼ cup)
- Juice of 1 lemon and 1 lime
- Sliced pickled chilli, to serve (see note)
Note The Ducks use the pickled chilli from the pickled rhubarb recipe otherwise buy pickled chillies from select delicatessens. Drink Suggestion: Zesty young dry riesling. Drink suggestion by Max Allen
PREHEAT OVEN to 220°C.
LIGHTLY SCORE the skin of the fish don't cut too deep into the flesh.
ARRANGE FISH and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.
ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.
TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.
Photography William Meppem Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury
Barbecued stuffed red snapper recipe - Recipes
- 1/4 cup fresh or frozen corn
- 1 cup tomatoes, coarsely chopped
- 1 avocado, cubed
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 2 limes (one for garnish, one for juicing)
- 1/2 teaspoon salt
Blackened Red Snapper:
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon organic cornstarch or arrowroot
- 4 red snapper fillets, patted dry
- cooking oil
Blackened Red Snapper with Corn Relish
To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice, and salt and refrigerate until ready to serve.
To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Lightly oil both sides of fillets and press seasoning mix onto both sides.
Lightly oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky, 2 to 3 minutes per side. Serve with relish and lime wedges.
As soon as the fish is on the grill, you can begin to work on the Thai seafood sauce.
It’s such a simple sauce, yet it’s also one of my all-time favorite Thai sauces.
I can literally drench my food in this stuff, or even drink it, it’s that good.
For Thai seafood sauce, you can use normal Thai bird chilies, but I like it better with prik kee noo suan (พริกขี้หนูสวน), as they have a bit more of a sour fragrant flavor to them – these are especially commonly found in the south of Thailand.
Thai sauce seafood (or nam jim seafood น้ำจิ้มซีฟู้ด)
The Thai sauce seafood (nam jim seafood น้ำจิ้มซีฟู้ด) is made from a combination of pounded garlic and Thai bird chilies (prik kee noo suan) mixed with fish sauce, lime juice, and sugar.
It’s incredibly garlicky, spicy, salty and sour.
Keep an eye on the fish, make sure they don’t burn!
Succulent and juicy Thai grilled fish (pla pao ปลาเผา)
Once you take your fish off the grill, all you have to do is make an incision across the top, and then the skin should just slide right off the side of the fish, leaving you with a moist and beautiful fillet.
(If you can’t see the video, watch it on YouTube here: http://www.youtube.com/watch?v=TuZ_0A97xRU)
Preheat oven to 350 degrees F.
Cut fish into 5 oz. slices. If using salmon remove rib bones with tweezers. Place fish in flat baking dish. Brush with melted butter. Season with lemon pepper and dried tarragon or dill, depending on which herb you are using in the sauce.
Butter one side of parchment paper cut large enough to cover baking dish. Put buttered side down, loosely covering dish.
Place in oven for 15-20 minutes or until fish flakes with a fork. Do not overcook. Meanwhile prepare sauce.
For Sauce: Put Shallots in sauce pan with wine and vinegar. Boil over medium heat until liquid is reduced to 1 Tbsp. or less.
Add creme fraiche and reduce by 1/2.
Cut cold butter into tablespoon size slices. Whisk butter into cream one tablespoon at a time, allowing each slice to melt into sauce. Continue until all butter is incorporated into sauce.
Add fresh tarragon or dill (use 1/2 tsp. dried if necessary). Keep heat very low or butter will melt out of the sauce. Shallot may be strained out if you like a smooth sauce.
Remove fish to serving plates and cover with sauce. Serve at once.
Note: If fish is cooked before you are ready to serve, turn oven off and prop the door open 2-3 inches. Fish will stay hot but will not overcook.
Whole Baked Red Snapper
Every once in-a-while, Nelson’s blood runs a little extra Portuguese and he gets that big craving for fish. Tonight was one of those nights.
Although we don’t have a traditional Portuguese fish market close to home, we are very fortunate to have a fantastic fish monger and market close by. Off The Hook Fish Market opened in 2013.
Nelson was so happy when the fish market opened. It has a nice variety of fish, it’s always very clean, and the staff is incredibly friendly… they even taught Nelson how to properly shuck oysters! Ryan (the owner) isn’t paying us to say this… he and the staff really are that nice.
Nelson likes to browse the store and spontaneously decide what’ll be for dinner. Now, if I can only get him to enjoy shopping at the mall the same way :-). I know…not likely.
Tonight’s choice was red snapper. Dinner did not disappoint! Even our picky little guy loved it, and he cleaned the plate. We hope you enjoy the recipe too.
Barbecued stuffed red snapper recipe - Recipes
If you're after a stunning barbecued fish recipe for the summer, look no further than this fragrant, punchy dish from Arabica founder James Walters: "Chermoula is a pungent North African sauce, traditionally served with grilled fish and seafood. It’s a delicious blend of earthy spices, smoky sweet paprika with salty citrus notes and a hint of chilli. I like mine with a few drops of orange blossom water, which adds a delicate floral note to compliment the heady spice mix and hints to its Moorish roots."
- 2 tbsp roasted cumin seeds
- 1 1/2 tbsp coriander seeds, ground
- 3 garlic cloves, roughly chopped
- 2cm piece fresh ginger
- 2 tbsp sweet paprika
- 1/2 tbsp Urfa chilli flakes
- 1 1/2 lemons, juiced
- 2 preserved lemons, deseeded, finely chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 tbsp orange blossom water
- 150ml olive oil
- To make the chermoula, place the spices, preserved lemon, salt and garlic into a pestle and mortar and pound to a fine paste. Alternatively, blitz in a food processor. Stir in the olive oil, lemon juice and orange blossom water and transfer to a clean jar.
- Marinate the fish in 2 tbsp of chermoula and chill in the fridge for an hour or two.
- Meanwhile, preheat a barbecue.
- Place the fish diagonal to the barbecue grid slats and cook for 4—5 minutes without moving, until the skin begins to crisp up. Gently turn the fish over using a slotted fish turner. If the fish doesn’t cleanly lift off the grid, continue to cook, checking back every 30 seconds until they cleanly come away. Be patient otherwise they will stick.
- Add the prawns and cook for 2 minutes on either side or until the tails begin to catch.
- Carefully remove the red mullet from the barbecue when the skin is crisp and the flesh is opaque.
- Transfer to a warm platter, spoon over some more chermoula sauce and scatter with fresh parsley.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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