About this recipe:You can either stuff the fish with the seafood filling or simplify this recipe by spooning the stuffing on top of each fish fillet.
2 tablespoons butter
5 tablespoons fresh breadcrumbs
1 tablespoon butter
1 spring onion, chopped
1 stalk celery, diced
1 clove garlic, minced
110g (4 oz) cooked prawns
110g (4 oz) cooked crab meat
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (100g) fillets red snapper
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat barbecue charcoals to high heat.
To Make Stuffing: Melt 2 tablespoons butter in a frying pan. Add the breadcrumbs. Sauté and stir the mixture over medium-high heat until the breadcrumbs are browned. Remove the breadcrumbs to a mixing bowl.
Melt 1 tablespoon butter in the frying pan and sauté the spring onion, celery and garlic until tender; add to breadcrumbs in mixing bowl, then stir in prawns, crab, parsley, salt and pepper; toss gently.
Cut aluminium foil to form a double-thickness large rectangle. Lay the fish fillets on the foil. Mound the stuffing on top of the fillets.
Curl up the edges of the foil to form a tray. In barbecue, arrange the preheated charcoals to either side. Test for medium heat above the centre of the grill. Place the fish in foil in the centre of the cooking grate. Cover and cook for 20 to 25 minutes or until the fish flakes easily.
Use red mullet if you're unable to find red snapper.