Bbq Fish & Stuffing Recipe

Name: Bbq Fish & Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter; 2 medium white onions (or large) or 2 medium purple onions (or large); 1 head garlic; salt & pepper (Tony Chachere's Creole Seasoning is best); Tabasco sauce; Lea & Perrins Worcestershire Sauce (Soy sauce in a pinch); 2 -3 lemons; 2 green peppers; 4 stalks celery; 1/2 lb cocktail-size shrimp; 1/2 lb crabmeat; 1/4 lb saltine crackers

Servings: persons

1 lb butter
2 medium white onions (or large) or 2 medium purple onions (or large)
1 head garlic
salt & pepper (Tony Chachere's Creole Seasoning is best)
Tabasco sauce
Lea & Perrins Worcestershire Sauce (Soy sauce in a pinch)
2 -3 lemons
2 green peppers
4 stalks celery
1/2 lb cocktail-size shrimp
1/2 lb crabmeat
1/4 lb saltine crackers

1
Put the following on low heat and let simmer for 30 or so minutes:
2
1 pound of BUTTER.
3
1 med. onion diced.
4
3-6 cloves of crushed Garlic (whole head-even better).
5
Salt & Pepper (Tony Chachere's Creole Seasoning is best)
6
Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn't.
7
4-6 squirts of Lea & Perrins.
8
juice of 2 or 3 lemons ( I usually slice one and add it also ).
9
Get out the ol' mixing bowl---put in the following:
10
2 Green Peppers diced.
11
4 stalks of Celery chopped.
12
3 cans of drained cocktail shrimp (the real small ones).
13
3 cans of drained crab meat-yep the real stuff not the imitation.
14
More Tabasco (6 drop minimum).
15
More Lea & Perrins another 4 to 6 squirts.
16
Salt & Pepper - Heavy pepper, light salt (the crab & shrimp both have salt) or Tony's.
17
3 cloves of crushed Garlic.
18
1 large Onion diced.
19
One tube of saltine crackers, 1/4 pound crushed or about a half a loaf of shredded bread.
20
Pour in about half the lemon butter mix
21
Work the mixture until it is fairly uniform.
22
Thin slice 1 lemon and 1 small onion.
23
Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony's) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
24
Wrap the smaller fish individually.
25
Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
26
Cooking time depends on size, thickness of fish.

1229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb butter, 2 medium white onions (or large) or 2 medium purple onions (or large), 1 head garlic, salt & pepper (Tony Chachere's Creole Seasoning is best), and more.

Yes, Bbq Fish & Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bbq Fish & Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions