Stuffed Red Snapper
A flavorful stuffed red snapper featuring a nutty bread crumb and walnut stuffing, infused with herbs and lemon, perfect for special occasions or elegant dinners.
Ingredients
- 3 1/2 to 4 lb. red snapper ⓘ
- 2 Tbsp. lime juice ⓘ
- 2 Tbsp. dry sherry
- salt ⓘ
- pepper ⓘ
- 6 Tbsp. butter ⓘ
- 1/2 cup celery, chopped ⓘ
- 1 scallion, chopped ⓘ
- 1/2 clove garlic, finely minced ⓘ
- 2 cups bread crumbs ⓘ
- 1 cup chopped walnuts ⓘ
- 1/8 tsp. thyme
- 1/8 tsp. nutmeg ⓘ
- 1/4 cup chopped parsley ⓘ
- 1/2 tsp. grated lemon rind ⓘ
Instructions
- Rub the fish inside and out with lime juice and dry sherry.
- Season with salt and pepper; let stand in the refrigerator for 1 to 2 hours.
- Preheat the oven to 375°F (190°C).
- Melt butter in a skillet and sauté chopped celery, scallion, and minced garlic until tender.
- Add bread crumbs, chopped walnuts, thyme, nutmeg, chopped parsley, and grated lemon rind to the skillet; mix well.
- Use this mixture to stuff the fish.
- Place the stuffed fish in a baking pan and pour white wine over it.
- Bake about 40 minutes or until the fish flakes easily.
Tips & Substitutions
For a delicious twist, consider adding finely chopped sun-dried tomatoes or olives to the stuffing for an extra burst of flavor. If you don't have walnuts, pecans or almonds can work as substitutes. Be sure to adjust the baking time if your fish is significantly smaller or larger than specified to prevent overcooking.
Serving Suggestions
Serve the stuffed red snapper with a side of lemon wedges and a fresh green salad for a light meal. Roasted vegetables or a quinoa pilaf can complement the dish beautifully. This preparation pairs well with Mediterranean recipes, making it a great choice for a special dinner.
Storage & Reheating
Leftover stuffed red snapper can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Microwaving is not recommended as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Red Snapper contains roughly 873 calories, with 29g protein, 115g carbohydrates, and 38g fat. It is an excellent source of iron (173% of the Daily Value), dietary fiber (115% of the Daily Value), and vitamin C (111% of the Daily Value). Note that it is relatively high in sodium, at 925mg per serving (40% 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 a different type of fish for this recipe?
Yes, while red snapper is ideal, you can substitute it with other firm white fish such as grouper or sea bass. Just ensure the fish is large enough to hold the stuffing.
What can I do if I don't have dry sherry?
If you don’t have dry sherry, you can use white wine or a splash of apple cider vinegar mixed with water as a substitute. This will still provide acidity to balance the flavors.
How can I tell when the fish is done cooking?
The fish is done when it flakes easily with a fork and is opaque throughout. You can also use a meat thermometer; the internal temperature should reach 145°F (63°C) for safe consumption.
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).