Stuffed Opakapaka
A flavorful baked fish stuffed with seafood medley, bacon, and seasoned with lemon and spices, perfect for seafood lovers and family dinners.
Ingredients
Instructions
- Massage mayonnaise on the inside and outside of the fish.
- Season the fish with garlic salt and black pepper.
- Stuff the seafood medley into the fish cavity.
- Place bacon strips over the fish and slice the lemon, laying the slices on top.
- Wrap the fish with ti leaves and foil.
- Bake at 350°F in a preheated oven for 30 minutes.
Tips & Substitutions
For extra flavor, consider adding herbs like dill or parsley to the seafood medley. If you don't have ti leaves, use parchment paper for wrapping the fish, though it won't impart the same flavor. You can substitute the seafood medley with shrimp or a different fish if preferred. Adjust the amount of bacon to your taste; it adds richness to the dish.
Serving Suggestions
Serve the stuffed opakapaka with a fresh salad or steamed vegetables for a light meal. A side of Real German Potato Salad complements this dish well, enhancing the flavors. Consider a chilled white wine, like Sauvignon Blanc, to elevate your dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the fish in foil and bake at 350°F for about 15 minutes until warmed through. Avoid microwaving, as it may dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Opakapaka contains roughly 134 calories, with 4g protein, 21g carbohydrates, and 5g fat. It is a good source of dietary fiber (18% of the Daily Value) and iron (16% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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 seafood for the medley?
Yes, you can use frozen seafood, but make sure to thaw it completely and drain any excess water before stuffing the fish. This will help maintain the texture and prevent the dish from becoming watery.
What can I use instead of snapper?
You can substitute the snapper with any firm white fish such as grouper or tilapia. Make sure to choose a fish that can hold up to the stuffing and baking process for the best results.
How do I know when the fish is done baking?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Use a meat thermometer to check for doneness, ensuring the seafood filling is also heated through.
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).