Caribbean Stuffed Red Snapper Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

JAMAICAN FRIED SNAPPER

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.

JUNE NASSO'S JAMAICAN RED SNAPPER

Steps:

• Slice your onion into strips.
• Crush your garlic cloves.
• Slice your red bell pepper.
• In large skillet, heat olive oil and sauté onion, garlic, and red pepper over medium-low heat until onion and peppers are soft.
• Add your choice of tomatoes. If you're using fresh cherry or grape tomatoes, cook over medium-low heat until tomatoes render their juices.
• Add your white wine and your chicken broth.
• Add tbsp of butter.
• Reduce heat to low and simmer.
• Using a wooden spoon, gently break up the tomatoes as your sauce cooks.
• Cover and reduce heat to low and allow to simmer.
• While sauce simmers begin to prepare your fish.
• Rinse filets with cold water, pat dry thoroughly with paper towels, and season generously with kosher salt.
• On a large dinner plate or in a Pyrex dish add your flour of choice.
• Dredge fish lightly through flour. Just a light dusting is all that is required.
• Heat olive oil in cast iron skillet and place fish in skillet once pan is hot.
• Crisp fish on each side until lightly golden. Fish does not need to be cooked through.
• Once your sauce has thickened and all of your vegetables have wilted down, begin to add snapper filets, gently pushing them down into sauce.
• If you need to add a few more glugs of chicken broth, that's ok.
• Cover and continue to cook on low heat allowing the fish to simmer in the sauce until it flakes with a fork, approximately 15 minutes.
• While your fish simmers prepare your coconut sticky rice.
• Add the rice, coconut milk or coconut cream, water, and salt to your pot, cover pot, and bring up to a rolling boil.
• As soon as active boil is reached, lower the heat slightly and allow the rice to cook, absorbing all of the liquid. Approximately 15 minutes. Be careful not to cook on too high heat; rice burns quickly.
• As soon as the liquid has evaporated entirely remove pot from burner and turn off flame.
• Fluff rice with a fork.
• Add capers to fish and serve immediately over rice.

STUFFED WHOLE RED SNAPPER

Steps:

• Preheat your oven to 425ºF.
• Line a large baking tray with parchment paper and arrange the rings of peppers and onions across the surface. Set aside for later.
• Rinse the fish, inspect that all scales have been removed, and the cavity of the fish is cleaned out. Pat dry and move to a cutting board. Score the skin on one side with a sharp knife to make three long, deep slits. Spoon over the pesto and massage the surface of the fish with your hands, making sure that the seasoning gets into the slits.
• Open the cavity of the fish and layer in the stuffing: tomato slices, lemon slices, and stalks of fresh basil.
• Place the fish atop the vegetable-lined tray, sprinkle with Cajun seasoning, and drizzle with olive oil.
• Place the tray in the preheated oven and bake uncovered until the flesh flakes easily with a fork, about 30 minutes. Remove from the oven and serve immediately with lemon wedges.

CRAB-STUFFED RED SNAPPER

Steps:

• Saute onion in butter until golden.
• Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
• Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely.
• Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
• Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.

STUFFED SNAPPER VERACRUZ

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.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.