Barbecued stuffed red snapper

    (34)
    50 min

    You can either stuff the fish with the seafood filling or simplify this recipe by spooning the stuffing on top of each fish fillet.


    37 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat barbecue charcoals to high heat.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Note:

    Use red mullet if you're unable to find red snapper.

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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (29)

    by
    45

    Great recipe. I left out the celery and piled the stuffing on top of the fish and baked at 350 for 18 mins.  -  20 Jun 2007  (Review from Allrecipes US | Canada)

    by
    37

    I used a whole snapper split open instead of filets and changed the stuffing recipe because my husband does not eat shell fish. I replaced the shell fish w/ Baked Blue Snapper. You can use any other type of light fish you prefer in this recipe. The end result was delicious!!!  -  05 May 2001  (Review from Allrecipes US | Canada)

    by
    32

    Fantastic. Since we are on a low carb diet, we cut the bread crumbs in half but doubled the crabmeat. Cooked on a red hot fire, in 20 minutes we had one of our best meals ever.  -  08 Dec 2000  (Review from Allrecipes US | Canada)

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