Stuffed Red Snapper

Stuffed Red Snapper
Stuffed Red Snapper

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Red snapper has a delicate texture and a mild flavor. You have to be careful grilling it because it will fall through the grates.

You may use fish that has a firmer texture (halibut, grouper, or haddock) and actually place the fish on the grill gates.

Stuffed Red Snapper Recipe

If you like shrimp and crab, you will love this red snapper recipe. Easy to make and a great dish to serve to your family or friends.


  • 3 TBS homemade butter
  • 3/4 cup panko crumbs (or bread crumbs)
  • 1/4 cup sweet onion, minced
  • 1/4 cup celery, diced
  • 1 garlic clove, minced
  • 4 ounces cooked shrimp
  • 4 ounces cooked crab meat
  • 1 TBS cream cheese
  • 1 TBS fresh parsley, chopped
  • 4 (6 ounce) red snapper fillets, or large red snapper steak
  • Parmesan cheese, grated for garnish (optional)


Clean and oil the grill grates. Add charcoal and wait until the coals have turned white.

Meanwhile to make the stuffing, melt 1 tablespoon of the butter in a skillet. Add the onion, celery, garlic until tender. Add 1 tablespoon of cream cheese (a secret that keeps the stuffing moist). Remove from heat once the cream cheese has melted.

Melt the remaining 2 tablespoons of butter in a skillet and add the panko crumbs. Continue to move with spatula until the crumbs brown in the skillet (toasted).

Remove from the heat and add to a large bowl. Stir in the cream cheese vegetable mixture. Now add the shrimp, *crab, fresh parsley and season with sea salt and freshly ground black pepper. Toss lightly to mix.

Cut foil to make it double thick in an 18 x 12 inch rectangle. Spray foil with oil. This is where the fish and stuffing will cook on the grill.

Place fillets on sprayed foil and sprinkle salt, freshly ground black pepper and a little paprika on the fillets. Divide the stuffing into the number of fillets you are grilling. If there are 4 fillets, divide the stuffing into 4 servings. Mound each fillet with the crab stuffing.

Curl up the edges of the oil to form a "basket with sides." I do this often on the grill - it's called indirect heat grilling and it works well.

Move the hot coals all to one side of the grill (indirect heat). Place the fish on the center of the grill rack. You need medium heat to grill this. Cover with lid and grill for approximately 20 to 25 minutes, or until the fish flakes easily with a fork. Lightly sprinkle the fillets with salt, pepper and paprika. Sprinkle with grated Parmesan cheese if you wish.


You may also bake this masterpiece. Preheat oven to 350 degrees and bake for 16-18 minutes or so.

*If you have raw shrimp just add it to the onion, celery and garlic while sauteing, the shrimp will be cooked by the time the vegetables are tender.


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