Grilled Stuffed Red Snapper

Grilled Stuffed Red Snapper

22 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
MARBALET
Recipe by  MARBALET

“You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat coals in a covered grill to high heat.
  2. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
  3. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
  4. Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
  5. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

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Reviews (22)

Rate This Recipe
BROOKE
42

BROOKE

Great recipe. I left out the celery and piled the stuffing on top of the fish and baked at 350 for 18 mins.

BrooklynKim
35

BrooklynKim

I used a whole snapper split open instead of filets and changed the stuffing recipe because my husband does not eat shell fish. I replaced the shell fish w/ Baked Blue Snapper. You can use any other type of light fish you prefer in this recipe. The end result was delicious!!!

DKRAFT
29

DKRAFT

Fantastic. Since we are on a low carb diet, we cut the bread crumbs in half but doubled the crabmeat. Cooked on a red hot fire, in 20 minutes we had one of our best meals ever.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 33.1 g
  • 66%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Veracruz-Style Red Snapper

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