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

Olive oil

Shrimp Stuffing

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.