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Caribbean Red Snapper

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Recipe

 

Yield

5 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 pound red snapper, whole fish
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1 x salt and black pepper
to taste
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½ each limes
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¼ cup all-purpose flour
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1 cup rice
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1 cup shrimp
chopped
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½ cup scallions, spring or green onions
chopped, including tops
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½ cup celery
thinly sliced
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1 tablespoon ginger root
grated
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2 slices bacon
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¼ cup white wine
dry
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Ingredients

Amount Measure Ingredient Features
2.3 kg red snapper, whole fish
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1 x salt and black pepper
to taste
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0.5 each limes
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59 ml all-purpose flour
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237 ml rice
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237 ml shrimp
chopped
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118 ml scallions, spring or green onions
chopped, including tops
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118 ml celery
thinly sliced
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15 ml ginger root
grated
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2 slices bacon
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59 ml white wine
dry
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 528g (18.6 oz)
Amount per Serving
Calories 63611% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 376mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 196g
Vitamin A 12% Vitamin C 19%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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