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Baked Stuffed Red Snapper
Recipe Courtesy of Reasor's
  • 5 pounds (5 to 6) Whole Red Snapper, cleaned and dressed
  • 1 teaspoon Salt (optional)
  • 1/4 teaspoon Ground Black Pepper
  • 1 teaspoon Celery Seed
  • 1 teaspoon Chopped Thyme Leaves
  • 2 Medium Garlic Cloves, minced
  • Juice of 2 Limes
  • 1 Sprig Watercress
  • Lime Wedges or Slices
  • 3 tablespoons Butter or Margarine
  • 2 Yellow Onions, sliced
  • 1 Small Green Bell Pepper, chopped
  • 1 Clove Garlic, chopped
  • 3 cups Fresh Bread Crumbs
  • 12 Green Olives, chopped
  • 1/2 cup Chopped Peanuts

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  1. Rinse fish thoroughly in cold running water to remove all blood and viscera. Pat dry with paper towels.
  2. In small bowl, combine 1/2 teaspoon salt (if desired), 1/8 teaspoon pepper, celery seed, thyme, minced garlic and juice; mix well. Rub fish well with mixture, inside and out. Place in large rectangular baking dish. Cover and refrigerate 2 hours.
  3. To make stuffing: in medium saucepan, melt 2 tablespoons butter over low heat. When hot, add onions, bell pepper and the 1 chopped garlic clove. Sauté vegetables several minutes until tender.
  4. Remove saucepan from heat; stir in bread crumbs, olives, peanuts, remaining salt and pepper.
  5. Heat oven to 400°. Remove fish from refrigerator. Fill with stuffing mixture. Dot fish with remaining butter; bake 40 minutes or until fish flakes when tested with a fork. Remove from oven; transfer to serving platter. Garnish with watercress and lime.