Cancato Chileno Stuffed Grilled Snapper With Oregano Recipes

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STUFFED SNAPPER VERACRUZ



Stuffed Snapper Veracruz image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup olive oil
1/2 medium red onion, julienned
1/2 cup julienned green bell pepper, seeded and membrane removed
1/2 cup julienned red bell pepper, seeded and membrane removed
1 jalapeno, seeded and minced
1/4 cup sliced green olives
1 tablespoon drained brined capers
3 cloves garlic, finely sliced
2 tablespoons tomato paste
1/4 cup dry red wine
2 cups fire-roasted diced tomatoes
3 teaspoons chopped fresh oregano
Kosher salt and freshly cracked black pepper
One 3-pound pink snapper, whole, scaled, gutted
Julienned bell peppers and jicama, for garnish
1/4 cup vermouth
Crispy tortilla strips, for garnish
Lime wedges, for garnish
Mexican beers, cold, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
  • Season with salt and pepper. Transfer to a bowl and set aside to cool.
  • Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
  • Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
  • Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
  • To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

GRILLED STUFFED PEPPERS



Grilled Stuffed Peppers image

After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

3 large green peppers
1 large tomato, peeled, seeded and chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
2 teaspoons dried oregano
1-1/2 pounds bulk Italian sausage
Additional shredded part-skim mozzarella cheese

Steps:

  • Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO



Cancato Chileno: Stuffed Grilled Snapper with Oregano image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

SNAPPER WITH OREGANO



Snapper with Oregano image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 5

4 skinless red-snapper fillets, each about 4 ounces and 3/4 to 1 inch thick
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
12 thick strips lemon zest, plus 3 tablespoons fresh lemon juice
3 tablespoons fresh oregano

Steps:

  • Season fish on both sides with salt. Heat a large nonstick skillet over high. Swirl in 2 teaspoons oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3 to 4 minutes. Flip and continue cooking until just opaque throughout, about 2 minutes more. Transfer to a platter.
  • Meanwhile, whisk together lemon zest and juice, oregano, and remaining 3 tablespoons plus 1 teaspoon oil; season with pepper.
  • Pour lemon mixture over fish while still hot. Serve warm or at room temperature.

GRILLED STUFFED RED SNAPPER



Grilled Stuffed Red Snapper image

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.

Provided by MARBALET

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¾ cup fresh bread crumbs
¼ cup chopped green onions
¼ cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 (4 ounce) fillets red snapper

Steps:

  • Preheat coals in a covered grill to high heat.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g

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