- Home
- Rice
- How To make Paella Stuffed Red Snapper
How To make Paella Stuffed Red Snapper
Paella Stuffed Red Snapper No. 2827 Yields 10 Servings
8 Lb Red Snapper, Cleaned & & Chopped
Dressed 2 Tbls Butter 1 Lime 2 Cups Rice, Cooked
1/4 Cup Butter, Melted 1/2 Cup Almonds, Toasted &
2 Tbls Lime Juice Slivered
- Lime Wedges for 1/2 Cup Fresh Cilantro, Garnish Snipped PAELLA STUFFING: 1/4 Cup Tomato Sauce 1/2 Lb Chorizo Sausage Links, 1/2 tsp Saffron, Ground
Skinned & Chopped 6 oz Frozen Medium Shrimp, 1 Cup Onion, Chopped Cooked
2 Cloves Garlic, Chopped Fine
2 Serrano Chiles, Seeded
Prepare the Paella stuffing first. Cook the sausage, onion, garlic and chile peppers in the butter in a (10") skillet over medium heat, stirring frequently, until the sausage is done (about 10 minutes). Drain. Stir in the remaining ingredients. Set aside - keep warm. Prepare the fish. Preheat the oven to 350 degrees. Rub the cavity of the fish with the lime. Fill with the Paella stuffing. Skewer the cavity closed. Lace with string. Place in a large broiler pan without the rack. Mix the butter and lime juice. Bake the fish, uncovered, basting occasionally with the lime juice and butter mixture, until the fish flakes easily with a fork (about 1 1/2 hours). Serve garnished with lime wedges.
How To make Paella Stuffed Red Snapper's Videos
Grilled Snapper - Gulf Coast Seafood - Recipes
Taste the flavors of this fresh seafood recipe, which is based on delicious Gulf snapper. Chef Justin Timineri will explain each step in this red snapper recipe, which is quick and easy. Learn how to grill fish, whether you’re dealing with filets or grilling fish whole. Make this healthy fish recipe and see just how tasty Gulf seafood really is.
How to Grill and Eat a Whole Fish (Branzino)
How to Grill and Eat a Whole Fish (Branzino)
The same technique works with any whole fish (red snapper, sea bream, scup, black bass, striped bass, etc). Fish that are less than 2.5 Lb are easiest to grill.
1 whole branzino (1-1.5 Lb), scaled, gutted, gills removed, fins trimmed
Herb Mustard Grilling Glaze (see below) or Standard Grilling Glaze
Salt and pepper
Preheat the grill to high following the procedure in the video. Dry the fish thoroughly inside and out with paper towels. Right before grilling, season inside and out with salt and pepper, coat with a thin layer of glaze and wrap the tail in foil.
Oil the grill grate 8 times with a paper towel (only the part where you’ll be placing the fish). Place the fish on the grill and cook for 4 minutes per side or until brown and crispy. Check for doneness in the thickest part. It’s done when you can get to the bone, but the meat near the bone is still a bit raw. If the fish is brown, but not done, turn down the heat and continue on low heat. Rest for 7-10 min and serve.
Herb Mustard Grilling Glaze
1 garlic clove, grated on a microplane zester
1 Tbsp chopped herbs, such as thyme, oregano, rosemary, savory
10g (2 tsp) Dijon Mustard
15g (1 Tbsp) olive oil
Whisk garlic, herbs, and mustard together with a fork. Slowly drizzle in the oil while whisking until smooth.
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
TWITTER:
INSTAGRAM:
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
Order Ramsay in 10 Now to get the Full Recipe:
Made with Hexclad - Get Cookin' with HexClad today:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
EPISODE 730 - How to Make The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
FULL RECIPE HERE:
SPANISH PAPRIKA I USED:
***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out***
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
SPANISH FISH BROTH:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Crab Stuffed Sole Recipe - Baked Sole with Crab Stuffing
Learn how to make Crab Stuffed Sole! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crab Stuffed Sole Recipe!
EASIEST BAKED WHOLE FISH RECIPE EVER! EUROPEAN SEA BASS — BRANZINO
European Sea Bass also known as “Branzino” is by far my favourite fish to bake or grill in the summer. It is so incredibly easy and you never have to be intimidated ever again with this easy method. You can absolutely do this with any whole fish you love. Please ask your grocery store or fish monger for European Sea Bass and they will direct you. Truth is, just like any cut of meat all the flavour is ALWAYS in the bones. When you cook a whole fish you have so much more flavour and it’s so incredibly easy to make too. This type of fish reminds me of growing up on the Black Sea and the Mediterranean too. My dad and I would order a grilled fish which they just caught fresh in the sea and nothing felt more nostalgic than this. Picking out the bones was my favourite part because it made you work for your delicious meal and made it that much more worth it. You will need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 whole Branzino also known as European Sea Bass — mine was 0.406kg for reference
salt and pepper to taste
drizzle of olive oil
3 thinly sliced lemon slices
fresh lemon thyme or parsley
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please note : Please be careful when eating this fish as it does have some bones. It will not taste fishy at all and you can add any herb in the crevice that you wish. You can use any white fish you like for this recipe. Make sure the eyes are clear and the fish is fresh — if it’s fresh it won’t have a strong smell.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pre-heat oven to 400F or you can make it on the BBQ as well. Season with salt, pepper and olive oil on each side of the fish and add a sprinkle of salt and pepper in the crevice as well. I added lemon thyme from the garden and lemons to the crevice ( parsley works too ). Bake on a baking sheet lined with parchment paper for 25-30 minutes. Mine took 30 min and I let it rest for 5. Remove the lemons and herbs from the crevice and gently open up your fish. Discard the fish bone and any additional bones. Garnish with parsley, lemons, and drizzle of olive oil. Enjoy and follow for more.
website: themodernnonna.com
TikTok :
Instagram: