Reviewed: Aug. 21, 2009

Very flexible on the stuffing! I didn't plan ahead, so was missing ingredients. I substituted diced onions for green onions, 1/2 can of tuna for the shrimp & crab, tarragon for the parsley and added a ~ 3 TBL of chopped sun dried tomatoes (great addition!). I forgot to add the salt and was glad that I had. None was needed. I BBQ'd the fish on tinfoil and it was delicious.

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dszmauz

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Reviewed: Jun. 25, 2009

This was very good and left-overs even better the next day. I added Old Bay to the bread crumb mixture and lemon pepper instead of regular pepper. I baked it in oven at 350 for approx. 18 minutes

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Christine101

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Reviewed: Jan. 26, 2009

This was so delicious! I had to cut the green onions (tummy doesn't like them), but made no difference, I'm sure. Light and flaky! Added cream cheese to the mixture to make it moist. That was a hit.

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Sylvia

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Sep. 2, 2008

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!

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Denise P

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Jul. 22, 2008

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.

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Disaster in the Kitchen

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Reviewed: Apr. 6, 2008

Red Snapper wasn't available when we planned this dinner, so we went with tilapia instead, but this dinner still was a big hit in this household. We served it with aglio E olio and green beans.

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SWOPEY97

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 20, 2007

Great recipe. I left out the celery and piled the stuffing on top of the fish and baked at 350 for 18 mins.

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BROOKE

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2006

Pretty darn good! I took others' advice and baked it. I did sprinkle it with a little shredded Parmesan cheese.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 9, 2006

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.

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Jul. 22, 2005

This is SO good! The stuffing tastes great! I didn't change a thing!

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TCCBABY

Cooking Level: Intermediate

Home Town: Perry, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 4, 2005

My Family loved this. I cooked it in the oven instead of on the grill.

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DEBBIEMCCOLLUM40

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Reviewed: Apr. 10, 2002

I thought this was great -- and really easy. I just put the 'stuffing' on top of the fish, and it turned out great. I just had enough fish for two, so now I have leftover stuffing -- I am thinking of using it for stuffed mushrooms. Thanks for the recipe!

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EMILY LLOYD

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Reviewed: May 5, 2001

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!!!

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BrooklynKim

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Reviewed: Dec. 8, 2000

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.

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