Robalo Stuffed with Seafood Recipe

Name: Robalo Stuffed with Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pounds fish fillet, robalo, red snapper, or grouper, skin removed; 1/2 cup extra-virgin olive oil; 1/2 pound butter; 2 cups chopped onion; 12 1/2 cups chopped tomatoes; 1 3/4 cups olives; 1 1/3 cups diced jalapenos; 6 bay leaves; 3 teaspoons chopped Mexican thyme; 1/3 cup chopped parsley; 2 pounds cooked shrimp; 2 pounds cooked crabmeat; 2 pounds cooked octopus; 6 cups mayonnaise; Salt and pepper; 1 sliced red bell pepper, for garnish; 1 bunch fresh parsley, leaves chopped, for garnish; 4 oranges, sliced, for garnish; Aluminum foil, to cover

Servings: persons

8 pounds fish fillet, robalo, red snapper, or grouper, skin removed
1/2 cup extra-virgin olive oil
1/2 pound butter
2 cups chopped onion
12 1/2 cups chopped tomatoes
1 3/4 cups olives
1 1/3 cups diced jalapenos
6 bay leaves
3 teaspoons chopped Mexican thyme
1/3 cup chopped parsley
2 pounds cooked shrimp
2 pounds cooked crabmeat
2 pounds cooked octopus
6 cups mayonnaise
Salt and pepper
1 sliced red bell pepper, for garnish
1 bunch fresh parsley, leaves chopped, for garnish
4 oranges, sliced, for garnish
Aluminum foil, to cover

1
On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.
2
In a very large saucepan, add olive oil and butter.
3
When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley.
4
Add shrimp, crab, and octopus.
5
Cook 10 minutes.
6
Chill completely.
7
Preheat oven to 350 degrees F.
8
Place stuffing down center of fish fillets, fold sides to cover filling.
9
Cover with foil and bake for 10 minutes.
10
Add layer of mayonnaise and broil 5 minutes.
11
Season with salt and pepper.
12
Garnish with sliced red bell peppers, parsley, and orange slices.

3602

kcal

Calories

346

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 8 pounds fish fillet, robalo, red snapper, or grouper, skin removed, 1/2 cup extra-virgin olive oil, 1/2 pound butter, 2 cups chopped onion, and more.

Yes, Robalo Stuffed with Seafood 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!

Robalo Stuffed with Seafood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions