Best 4 Caribbean Stuffed Red Snapper Recipes
Embark on a culinary adventure to the vibrant Caribbean, where flavors dance in harmony and seafood takes center stage. Discover the secrets to cooking "Caribbean Stuffed Red Snapper," a dish that captivates the senses and delights the palate. As you delve into this article, you'll uncover a delectable recipe that blends the freshness of the sea with a symphony of spices, succulent fillings, and vibrant colors. Get ready to tantalize your taste buds and transport yourself to the sun-kissed shores of the Caribbean, where every bite tells a story of passion and culinary artistry. So, prepare your taste buds for an extraordinary fusion of flavors as we embark on this culinary journey together.
Check out the recipes below so you can choose the best recipe for yourself!
JAMAICAN FRIED SNAPPER
We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Provided by Chef Robert
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g
STUFFED RED SNAPPER
Provided by Food Network
Time 1h10m
Yield 6 to 8 servings, depending on
Number Of Ingredients 11
Steps:
- Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.
CRAB-STUFFED RED SNAPPER
Make and share this Crab-Stuffed Red Snapper recipe from Food.com.
Provided by Phil Franco
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.4, Fat 24.4, SaturatedFat 13.4, Cholesterol 184, Sodium 695.3, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 70.8
THE CARIBBEAN ROOM'S RED SNAPPER
In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.
Provided by Chef Kate
Categories Crawfish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce.
- In a large saucepan, melt the butter.
- Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
- Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
- As the sauce is cooking.
- In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
- Place the flour in a second shallow bowl or plate.
- Place a large skillet over medium heat and warm the oil.
- Dip each fish fillet in the egg wash and dredge in the flour.
- Pan fry until a light golden brown, turning once.
- Place the fillets on serving plates and top with sauce.
- Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.
Tips:
- For the best results, use fresh red snapper fillets. If you can't find red snapper, you can substitute another firm-fleshed fish, such as grouper or tilapia.
- To make the stuffing, be sure to use day-old bread. This will help the stuffing to bind together and prevent it from becoming too soggy.
- If you don't have any white wine, you can substitute chicken broth or vegetable broth.
- Be careful not to overcook the fish. Red snapper is a delicate fish and it can easily become dry if it is overcooked.
- Serve the stuffed red snapper immediately with your favorite sides, such as rice, vegetables, or salad.
Conclusion:
Caribbean stuffed red snapper is a delicious and impressive dish that is perfect for a special occasion. The combination of the delicate fish, the flavorful stuffing, and the rich sauce is sure to please everyone at your table. So next time you're looking for a new and exciting seafood dish to try, give Caribbean stuffed red snapper a try. You won't be disappointed!
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