Stuffed Snapper With Orange And Lime Recipe

Name: Stuffed Snapper With Orange And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (300 g) red snapper fillets or (1 1/2 kg) whole red snapper; 2 tablespoons butter; 120 g prawns, chopped; 3/4 cup mushroom, chopped (I say 3/4 but I go just over 3/4 cup); 3 -4 green onions, sliced thinly; 1 celery rib, diced; 1 tablespoon tarragon, finely chopped; 1 tablespoon basil, finely chopped; 1 tablespoon thyme, finely chopped; 3 slices fresh pineapple, core removed, diced (If baking whole fish use a couple of slices xtra to place on top for presentation.); 1 lime, juice of; 1 orange, zest of; 1/2 orange, juice of; 1 teaspoon cornflour; 180 ml whipping cream; 1 1/2 tablespoons sherry wine; 1/2 teaspoon instant fish stock granules; pepper

Servings: persons

1 (300 g) red snapper fillets or (1 1/2 kg) whole red snapper
2 tablespoons butter
120 g prawns, chopped
3/4 cup mushroom, chopped (I say 3/4 but I go just over 3/4 cup)
3 -4 green onions, sliced thinly
1 celery rib, diced
1 tablespoon tarragon, finely chopped
1 tablespoon basil, finely chopped
1 tablespoon thyme, finely chopped
3 slices fresh pineapple, core removed, diced (If baking whole fish use a couple of slices xtra to place on top for presentation.)
1 lime, juice of
1 orange, zest of
1/2 orange, juice of
1 teaspoon cornflour
180 ml whipping cream
1 1/2 tablespoons sherry wine
1/2 teaspoon instant fish stock granules
pepper

1
Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.
2
If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
3
If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
4
Mince the reserved stuffing and set to one side.
5
Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.
6
When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.
7
To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.
8
If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: 1 (300 g) red snapper fillets or (1 1/2 kg) whole red snapper, 2 tablespoons butter, 120 g prawns, chopped, 3/4 cup mushroom, chopped (I say 3/4 but I go just over 3/4 cup), and more.

Yes, Stuffed Snapper With Orange And Lime 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 Snapper With Orange And Lime

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