Grilled Stuffed Red Snapper

Grilled Stuffed Red Snapper


"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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50 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat coals in a covered grill to high heat.
  2. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
  3. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
  4. Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
  5. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.


  1. 30 Ratings

Most helpful positive review

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

Most helpful critical review

Had to use salmon, but it still turned out pretty good. Better than we expected.

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

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 ...

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.

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...

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!

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.

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 ...

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 thin...