Reviewed: May 24, 2012

We really enjoyed this! Cut down on the butter and added a little olive oil and lemon juice at the end to bind it a little. Also substituted a white onion for the celery. Put the "stuffing" over salmon.

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Reviewer:

Marisa325

Reviewed: Apr. 17, 2012

Broke in my new grill with this recipe last weekend and got rave reviews from all. Did a few things different: added a little olive oil to the butter in skillet and also added the shrimp and crabmeat to skillet instead of cooking separately..used italian bread crumbs. Could not leave it alone so a tablespoon of Bobby Flay's white wine sauce for each filet and lights out! Think I will make it again this weekend.

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Reviewer:

rgw

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Reviewed: Sep. 29, 2011

This was a very easy dinner to put together at the last minute. I wasn't really sure how to cook snapper and found this recipe in a pinch. I was missing a few ingredients so I made the following modifications: regular onions instead of green, no celery, 2 cloves garlic, no shrimp, 8oz crab, oregano instead of parsley, and I added diced green and red bell peppers. Awesome!

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Reviewer:

Matthew08

Reviewed: Jul. 17, 2011

This was very good! My husband even had a second helping, and he usually doesn't care for fish. I followed the recipe exactly, except I didn't have any parsley. My grocery store didn't have any fresh or frozen crabmeat, so I bought a can of Chicken of the Sea white crabmeat ($3.19 on sale). The recipe doesn't specify what size of shrimp - I purchased the tiny already-cooked shrimp. I didn't use all of the stuffing on the fish - as another reviewer stated, I will make stuffed mushrooms with the leftover stuffing. Will make this again!

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Reviewer:

Sue G.

Reviewed: Jun. 25, 2010

I live in a Florida Panhandle fishing village, which the oil will soon overtake, and had to decide how to fix the beautiful snapper and shrimp my friends just caught and shared. This recipe truly makes the seafood shine -- and allows for alterations. I omitted the crabmeat (too expensive) and celery, and added sliced portobellow mushrooms. Used panko crumbs, dotted the whole shooting match with butter, and grilled 15 mins. Fabulous! Thank you.

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Reviewer:

vinedresser

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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Reviewer:

dszmauz

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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Reviewer:

Christine101

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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Reviewer:

Sylvia

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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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Reviewer:

Denise P

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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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