Paella-Stuffed Snapper
Submitted by angelbarb
Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
30 minThis is dinner-party cooking at its most dramatic: a whole red snapper stuffed with a saffron-scented paella and baked until the fish flakes at the touch of a fork. The cavity gets rubbed with lime juice before stuffing, which seasons the fish from the inside and keeps the flesh bright and clean-tasting.
The paella stuffing itself is a one-skillet affair. Smoked sausage, onion, garlic, and serrano chiles cook together in margarine, then get mixed with cooked rice, shrimp, slivered almonds, cilantro, tomato sauce, and ground saffron. The saffron turns the rice golden and adds that unmistakable floral, earthy depth.
Brushing the outside with lime butter while baking keeps the skin from drying out and builds a glossy, citrusy crust. Skewer the opening shut and lace it with kitchen string so the stuffing stays put.
Pro Tips
- Use the freshest whole fish you can find. Clear eyes and red gills are your best indicators.
- Don’t overstuff the cavity. The rice expands slightly during baking and can split the fish open.
- Check doneness at the thickest part behind the head. The flesh should be opaque and flake easily.
- A large broiler pan without the rack gives the fish a flat, stable surface.
Variations
- Use cod or lake trout if red snapper isn’t available. Any firm, whole white fish works.
- Add diced roasted red peppers to the stuffing for extra color and sweetness.
- Swap serrano chiles for milder poblanos if you want flavor without intense heat.
Ingredients
Directions
Use a 6 to 8 pound Red Snapper, Cod or Lake Trout.
Clean and dress the fish.
The Serrano Chiles should be seeded and chopped.
Prepare the Paella Stuffing and set aside.
Heat the oven to 350℉ (180℃).
Rub the cavity of the fish with lime juice and fill with the Paella Stuffing.
Close opening with skewers and lace with string.
Place in a large broiler pan (without the rack) or in a shallow roasting pan.
Mix margarine and 2 Tbls Of lime juice.
Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1½ hours.
Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.
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