The baked stuffed red snapper is a really fantastic recipe. Now if you are a fish eater and lover like I am, you will completely enjoy making and eating this dish. Once you have tried this one please leave me a comment below and let me know how much you enjoyed it.
I thought before I posted the recipe I would just share some facts about the red snapper with you. The red snapper is considered one of the top predators in the Gulf of Mexico and got its name from its red eyes and the red appearance of its scales and skin. They have heads in the shape of triangles and their rear fins are pointed.
What is interesting about the red snapper fish
If anyone ever asks you what is so interesting about a red snapper fish, just say well, for one thing, they can grow to about 35 to 40 inches long and up to 40 to 50 pounds in weight. And if we don’t kill the red snapper in order to be about to partake of their amazing taste, they can live as long as 50 to just shy of 60 years.
You ask what I mean by just shy of 60 years, well my research has shown that the red snapper fish possibly could live to be a ripe old age of 56 to 57 years old.
How to Store leftover baked stuffed red snapper
Leftover baked stuffed red snapper is a delicacy that can be enjoyed the next day, too! To store leftover red snapper, wrap it securely in aluminum foil and refrigerate it for up to three days. For best results, do not store red snapper in the refrigerator for more than three days since this can affect the flavor and texture of your meal. Enjoy your delicious leftovers!
Baked Stuffed Red Snapper
- 1 roll paper towel
- 1 set measuring spoons
- 1 large skillet
- 1 knife
- wooden picks or skewers
- 1 wooden spoon
- 1 shallow roasting pan
- 1 roll aluminum foil
- 1 fork for flaking the fish
- 1 large fish spatula
- 1 large heated platter
- 1 whole red snapper cleaned (3 to 4 lb)
- salad oil salad oil
- ½ tsp salt
- ⅛ tsp pepper
- ¼ cup butter or margarine
- 1 small tomato chopped
- 2 cups soft bread crumbs
- ½ cup finely chopped onion
- ⅓ cup finely chopped celery
- ¼ cup finely chopped green pepper
- dash pepper
- ¼ cup chopped parsley
- ½ tsp salt
- 6 thin orange slices
- 6 thin lime slices
- juice of 1/2 lime
- Preheat oven to 350F.
- Wash the fish under the cold water and pat with the paper towels. Rub the fish lightly with the oil and sprinkle with 1/2 tsp salt and 1/8 tsp pepper on both the inside and outside.
- Now it is time to make the stuffing. Place the butter in the skillet and saute‘ the celery, onion, and the green pepper until the onion becomes soft. Then add the tomato, parsley, and bread crumbs. Season this mixture with a dash of pepper, and the salt. Now spoon the stuffing into the cavity, and close the opening with the wooden picks or skewers.
- Place the fish into a greased, shallow roasting pan. Alternating the slices, arrange while slightly overlapping the slices of lemons and limes over the top of the fish, and sprinkle with lime juice.
- Cover the fish with foil and bake for about 45 minutes, or until the fish flakes easily when tested with a fork.
- With a large spatula, really carefully lift the fish to a heated platter. Garnish with the parsley.
The baked stuffed red snapper smelt so good while it was cooking. I thought it would leave my house with a fishy smell, but that did not happen. Thank God for the lime juice.
The baked stuffed red snapper absolutely came out so amazing. I also made a green salad which I had with the fish. This meal turned out so great. I was in heaven. I hope you enjoy this as much as I did.