top of page
  • Writer's pictureBobbi Jo Lathan

Stuffed Red Snapper

Updated: Dec 31, 2023


Baked red Snapper

I gotta tell you, I’ve never been a big fish-eater. I was always more of a shrimp-scallop-oyster kinda gal. Come summer, Mama’d pile us kids in the car and we’d head out to our beach house in Panama City, Florida. While there, Daddy would take us out fishin’ in his boat and we’d always come back with some beautiful, fresh Red Snappers. Now remember, I was the shrimp-scallop-oyster kinda gal, right? Well honey, when my Mama began bakin’ this snapper recipe and stuffin’ it with all those goodies, well, I just couldn’t get enough. Sometimes, Daddy would take the same recipe and he’d cook it on the grill. Either way, the skin comes out all crispy and the meat is tender and the stuffin’ is dee-lish. Try it! It’ll make a fish-person out of you, too!



Stuffed Red Snapper

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

PREP TIME

20 mins

COOK TIME

30 mins

TOTAL TIME

50 mins

INGREDIENTS

5 1-pound Red snappers (cleaned/de-boned -

you can leave on the head and tail so it looks good)

1⁄2 pound Shrimp (cooked/cleaned)

3 cloves Garlic (chopped fine)

6 Green onions (chopped)

2 stalks Celery (chopped fine)

2 tablespoons Cilantro (chopped)

1 teaspoon Hot pepper flakes

1 teaspoon Lemon pepper

1 tablespoon Worcestershire sauce

3⁄4 cup White wine

4 Eggs (beaten)

3 tablespoons Butter

1 teaspoon Salt

1&1⁄2 cups Bread (toasted and cubed)

1 Lemon (squeezed)

2 tablespoons Butter (melted)

INSTRUCTIONS

  1. Place the red snappers on a couple of baking pans lined with foil.

  2. In a saucepan, sauté the onions, celery and garlic in the butter.

  3. Add the shrimp, lemon pepper, salt and pepper flakes.

  4. Beat the eggs with the Worcestershire sauce and wine and pour over the stale bread cubes and mix ‘til they’re thoroughly coated and softened.

  5. Add the onion, garlic mixture to this and mix thoroughly.

  6. Now, stuff them beautifully cleaned red snappers with the bread crumb mixture.

  7. Add the squeezed lemon juice to the melted butter and pour over the top of the fish and bake at 400° F for 20 to 30 minutes, depending upon the size of your fish. The meat should be flaky when done.

  8. When they come out of the oven, sprinkle with the chopped cilantro and dig in! Yum! That’s a “right smart” of tasty fish!

1 view

Recent Posts

See All

Comments


bottom of page