Florida Keys Red Snapper
A flavorful Florida Keys red snapper stuffed with a savory breadcrumb, nut, and herb mixture, then baked with fresh vegetables for a vibrant seafood dish perfect for special occasions.
Ingredients
- 3 to 4 lb. red snapper, scaled and cleaned ⓘ
- peanut or vegetable oil
- 1/2 tsp. salt ⓘ
- freshly ground pepper
- 1/4 cup butter
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup finely chopped celery ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 2 scallions, chopped (including green part) ⓘ
- 2 cups toasted breadcrumbs ⓘ
- 1/4 cup finely chopped parsley ⓘ
- 1/4 cup coarsely chopped almonds ⓘ
- 6 thin tomato slices ⓘ
- 6 thin onion slices ⓘ
- 6 thin orange slices ⓘ
Instructions
- Preheat oven to 350°F.
- Rub the fish lightly with oil and sprinkle inside and out with salt and pepper.
- Melt butter and sauté chopped onion, green pepper, and scallions until the onion is cooked.
- Stir in toasted breadcrumbs, chopped parsley, and chopped almonds, seasoning with salt and pepper.
- Stuff the fish with the breadcrumb mixture and tie with string.
- Place the fish on a length of aluminum foil and cover with overlapping slices of tomato, onion, and orange.
- Bring up the edges of the foil and secure it envelope style.
- Bake for 30 minutes or until the fish flakes easily with a fork.
Tips & Substitutions
For optimal flavor, consider using fresh herbs like dill or thyme instead of parsley. If you don't have almonds, walnuts or pecans can work as substitutes. Ensure the fish is well-oiled to prevent sticking during baking, and consider marinating it briefly in citrus juice for added moisture and taste. Remember, the dish can also be adapted using other fish varieties found in American recipes.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a fresh salad for a light meal. A citrus vinaigrette can enhance the flavors. To elevate the experience, consider serving it alongside a glass of white wine. For a more filling option, serve with rice or quinoa. For more ideas, browse more seafood recipes.
Storage & Reheating
Leftover Florida Keys Red Snapper can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish in the oven at 300°F covered with foil to retain moisture, or microwave on low power for a short time. Avoid overcooking to keep the fish tender.
Nutrition & Diet Analysis (per serving)
Each serving of Florida Keys Red Snapper contains roughly 2209 calories, with 50g protein, 114g carbohydrates, and 184g fat. It is an excellent source of vitamin C (359% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (162% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2607mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper, but ensure it is completely thawed before cooking. Pat the fish dry to remove excess moisture, which will help in achieving a better texture and flavor during baking. If using frozen, it's best to marinate it briefly to enhance the taste.
What can I substitute for breadcrumbs?
If you don't have breadcrumbs, crushed crackers or panko can be excellent substitutes. For a gluten-free option, consider using ground nuts or gluten-free breadcrumbs. Adjust the quantity as needed, ensuring the stuffing maintains a cohesive texture.
How do I know when the fish is fully cooked?
The fish is fully cooked when it flakes easily with a fork and appears opaque throughout. For red snapper, this usually takes about 30 minutes at 350°F. If using a meat thermometer, the internal temperature should reach 145°F for safety and optimal texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).