Cancato Chileno: Stuffed Grilled Snapper with Orega

Name: Cancato Chileno: Stuffed Grilled Snapper with Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 pound) whole red snappers; Salt and freshly ground black pepper; 4 ounces Spanish chorizo, thinly sliced; 3 tomatoes, peeled and sliced; 4 ounces Gouda, sliced; 4 tablespoons butter, melted; 3 cloves garlic, minced; 2 tablespoons fresh oregano, chopped; 1/2 cup white wine; 1 bunch parsley

Servings: persons

1
Preheat a grill.
2
Cut the fins off the fish with scissors.
3
Bone the fish through the belly, keeping both sides attached.
4
Season both inside and out with salt and pepper.
5
Arrange chorizo, tomatoes, and cheese inside the cavity.
6
Combine butter, garlic, and oregano and spread over both sides of the fish.
7
Fold the fish over and secure with a toothpick.
8
Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side.
9
Brush the fish with the wine continuously, using the parsley bunch as the brush.

146

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 10 ingredients. The key ingredients include: 4 (1 pound) whole red snappers, Salt and freshly ground black pepper, 4 ounces Spanish chorizo, thinly sliced, 3 tomatoes, peeled and sliced, and more.

Yes, Cancato Chileno: Stuffed Grilled Snapper with Oregano falls under the General 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!

Cancato Chileno: Stuffed Grilled Snapper with Oregano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions