Stuffed Red Snapper Recipe

Name: Stuffed Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 1/2 to 4 lb. red snapper; 2 Tbsp. lime juice; 2 Tbsp. dry sherry; salt and pepper; 6 Tbsp. butter; 1/2 c. celery, chopped; 1 scallion, chopped; 1/2 clove garlic, finely minced; 2 c. bread crumbs; 1 c. chopped walnuts; 1/8 tsp. thyme; 1/8 tsp. nutmeg; 1/4 c. chopped parsley; 1/2 tsp. grated lemon rind; 1 c. white wine

Servings: persons

3 1/2 to 4 lb. red snapper
2 Tbsp. lime juice
2 Tbsp. dry sherry
salt and pepper
6 Tbsp. butter
1/2 c. celery, chopped
1 scallion, chopped
1/2 clove garlic, finely minced
2 c. bread crumbs
1 c. chopped walnuts
1/8 tsp. thyme
1/8 tsp. nutmeg
1/4 c. chopped parsley
1/2 tsp. grated lemon rind
1 c. white wine

1
Rub fish inside and out with lime juice and sherry.
2
Season with salt and pepper; let stand in refrigerator 1 to 2 hours. Preheat oven to 375u00b0.
3
Melt butter in skillet and saute celery, scallions and garlic until tender.
4
Add remaining ingredients, except wine to skillet.
5
Mix and use to stuff fish.
6
Place in baking pan and pour over wine, baking about 40 minutes or until fish flakes easily.
7
Number of servings: 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 1/2 to 4 lb. red snapper, 2 Tbsp. lime juice, 2 Tbsp. dry sherry, salt and pepper, and more.

Yes, Stuffed Red Snapper 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.

Stuffed Red Snapper

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