Caribbean Red Snapper
Yield
5 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound |
red snapper, whole fish
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | each |
limes
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
rice
|
|
| 1 | cup |
shrimp
chopped |
*
|
| ½ | cup |
scallions, spring or green onions
chopped, including tops |
|
| ½ | cup |
celery
thinly sliced |
|
| 1 | tablespoon |
ginger root
grated |
|
| 2 | slices |
bacon
|
|
| ¼ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
red snapper, whole fish
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.5 | each |
limes
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
rice
|
|
| 237 | ml |
shrimp
chopped |
*
|
| 118 | ml |
scallions, spring or green onions
chopped, including tops |
|
| 118 | ml |
celery
thinly sliced |
|
| 15 | ml |
ginger root
grated |
|
| 2 | slices |
bacon
|
|
| 59 | ml |
white wine
dry |
*
|
Directions
Season red snapper with salt and pepper, inside and out.
Rub with the lime.
Sprinkle evenly with the flour.
Combine rice, shrimp, onion, celery and ginger root.
Spoon into fish.
Skewer or sew opening.
Lay fish in a heavily buttered baking pan.
Score the top of the fish in an attractive design to prevent the fish from buckling.
Lay bacon slices over the top.
Bake at 350℉ (180℃) for 45 minutes or until fish flakes.
Transfer fish to a warm platter.
Deglaze baking pan with white dry wine.
Pour liquid over fish.
