BAKED STUFFED RED FISH

Hubby brought home a nice sized red fish (lane snapper) and what better way to prepare that type of fish than baking! Today’s recipe is all about baking and stuffing a red snapper!

Some thing to note is that you can stuff your fish with just about anything you like. For me, the aromatics are always best to add some fantastic flavors. Also, I tend to prefer using a rub consisting of dry seasoning as opposed to fresh green seasoning but you can always adjust and use whichever type of seasoning your taste buds prefer.

 

INGREDIENTS:

  • 2lb whole red snapper, washed and properly cleaned

FOR THE RUB:

  • 1 tbsp JGM PRODUCTS paprika
  • 1 tbsp JGM PRODUCTS garlic powder
  • 1 tsp JGM PRODUCTS cayenne pepper (optional or can be adjusted)
  • 1/2 tbsp JGM PRODUCTS roasted geera
  • 1 tbsp JGM PRODUCTS cajun seasoning
  • 1/2 tsp JGM PRODUCTS black pepper
  • 1 tsp salt (or according to your preference)
  • 3 tbsp olive oil

FOR THE STUFFING:

  • 1 small onion. sliced
  • 1 small sweet pepper. sliced
  • 2 tbsp fresh parsley, finely chopped
  • 3 sprigs thyme
  • 1 pimento, finely chopped
  • 2 cloves garlic, grated
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp JGM PRODUCTS cayenne pepper

METHOD:

  1. Grease a baking tray and place the fish on it.
  2. Combine all ingredients to make the rub. Using a sharp knife, make diagonal slits on both sides of the fish. Using your hands, rub of the mixture on the fish, front, back, sides and the inside.
  3. Combine all the ingredients to create the stuffing and add them to the inside of the fish.
  4. Spray pieces of foil and cover the fish (spraying it helps to prevent the fish from sticking to the foil when cooking)
  5. Allow to marinate for as long as possible.
  6. Bake at 420 degrees covered for 20-15 mins.
  7. Remove foil and continue cooking for approx 10 mins or until the eyes of the fish turn opaque (this is usually a good indicator that the fish is finished cooking).
  8. SERVE with potatoes and veggies or rice.

 

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Check out the video here:

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