I made a trip to the Farmers Market this week to pick up some supplies. I was mainly looking for tamarind and smoked white fish. I was browsing the fish section when I saw these beauties which were reasonably priced.
Lately I’ve been craving roasted fish but never got around to actually making it so I decided to pick up a couple of pounds with the intention of doing just that. When it comes to snapper, I don’t like it to mess with it too much. No overpowering marinades for me, as I find snapper to be very tasty and like to keep it simple.
I did just that. I made a simple marinade of fresh herbs and peppers. At last minute I decided to stuff it with the shrimp since I had a bit leftover that was too little for a meal. Best decision ever! The filling was light, flavorful and a perfect complement to the fish. I think I will be making this again for Easter.
Roasted Red Snapper stuffed with Shrimp
4 whole roasted snapper
Juice of 1 lime
1 tbsp + 1 tsp salt
2 tbsp green seasoning
½ lb cleaned and shelled shrimp
Juice of 1 lime
½ tsp green seasoning
Zest of ½ lemon
1/8 tsp cayenne
2 tbsp mayo
Pinch of salt
5 club soda crackers crumbled
Preheat oven to 400 degrees
To make the stuffing: Chop shrimp coarsely, add juice of lime, let sit for just 1 minute then rinse. Add green seasoning, lemon zest, cayenne pepper, mayo, salt and crushed crackers. Mix to combine. Set aside.
Place snapper in a large bowl with juice of 1 lime, 1 tablespoon salt and enough water to cover. Let sit for 30 minutes. Discard water. Add green seasoning, 1 tsp salt to snapper, rubbing the outside and inside cavity of the fish. Equally divide the shrimp stuffing in 4 and fill the cavity of the fish. Place fish on a large greased sheet pan; drizzle about 1 tablespoon of olive oil over the fish. Place in oven and cook for 30 minutes. Remove from oven, serve warm.
- If you do not have green seasoning, use a mixture of crushed garlic, chili pepper, parsley and thyme.
- Cooking time of the fish may vary; roast until the fish is easily flaked with a fork.