Recipe by MARBALET
"You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet."
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fresh bread crumbs
chopped green onions
chopped fresh parsley
ground black pepper
6 (4 ounce) fillets
Great recipe. I left out the celery and piled the stuffing on top of the fish and baked at 350 for 18 mins.
Had to use salmon, but it still turned out pretty good. Better than we expected.
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!!!
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.
Pretty darn good! I took others' advice and baked it. I did sprinkle it with a little shredded Parmesan cheese.
This was delicious! My husband caught some red snapper in the Gulf of Mexico, so we had it fresh. I left out the celery, but made no other changes. I will definitely make this again!
Soooo good! I made this once for a guy friend and once for my family and both times it was a huge hit! If you do your prep work in advance (chop up all of the veggies and stuff) it is a really easy recipe. It's even good heated up the next day. I baked the fish based on other reviews and 16 or 17 minutes at 350 was perfect.
I used slightly less bread crumbs and cooked it in the oven with the stuffing on top. We loved the result, I think it would be good with any type of fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Stuffed Red Snapper
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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