Caribbean Red Snapper
Submitted by Felica
Whole red snapper stuffed with shrimp, rice, ginger, and scallions, then draped in bacon and baked until flaky. Finished with a white wine pan sauce for a showpiece Caribbean dinner.
YIELD
5 servingsPREP
15 minCOOK
45 minREADY
1 hrsA whole stuffed fish is the kind of centerpiece that makes a dinner feel like an event.
This 5-pound red snapper gets rubbed with fresh lime, then packed with a filling of rice, chopped shrimp, scallions, celery, and grated ginger.
Bacon slices draped across the top baste the fish as it bakes, keeping everything moist while adding smoky richness.
Once the fish comes out flaky and golden, the pan gets deglazed with dry white wine for a quick sauce you just pour right over the top.
Pro Tips
- Score the top of the fish before baking. This prevents the skin from buckling and lets heat penetrate more evenly.
- Use cooked rice for the stuffing, not raw. Raw rice won’t cook through in the time the fish needs.
- Don’t overstuff the cavity. If it’s too packed, the filling won’t heat through and the fish won’t cook evenly.
- Skewer or sew the opening tightly so the stuffing stays put while baking.
Ingredients
Directions
Season red snapper with salt and pepper, inside and out.
Rub with the lime.
Sprinkle evenly with the flour.
Combine rice, shrimp, onion, celery and ginger root.
Spoon into fish.
Skewer or sew opening.
Lay fish in a heavily buttered baking pan.
Score the top of the fish in an attractive design to prevent the fish from buckling.
Lay bacon slices over the top.
Bake at 350℉ (180℃) for 45 minutes or until fish flakes.
Transfer fish to a warm platter.
Deglaze baking pan with white dry wine.
Pour liquid over fish.
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