Pargo Relleno (Stuffed Red Snapper) Recipe
Servings: 4
Ingredients
- 5 lb Red snapper cleaned and prepared for baking, with backbone removed and head and tail left on (or possibly substitute sea bass striped bass, or possibly pike )
- Â Â Juice of 4 limes
- 2 x Cloves garlic, chopped
- Â Â Salt
- Â Â Black pepper to taste
- 4 slc White bread, torn into small pcs
- 1/2 c. Lowfat milk
- 2 Tbsp. Spanish extra virgin olive oil
- 2 Tbsp. Salted butter
- 1 sm Onion, finely minced
- 1/2 sm Green bell pepper, seeded and finely minced
- 1 sm Tomato, seeded and finely minced
- 1 x Clove garlic, chopped
- 1/2 c. Chopped baked ham
- 3 Tbsp. Dry sherry
- 1 tsp Worcestershire sauce
- 1 Tbsp. Finely minced parsley
- Â Â Salt
- Â Â Black pepper to taste
- 1/2 lb Small raw shrimp, shelled and deveined
- 1 x Lobster tail simmered in salted water to cover over medium heat till cooked, about 5 min, and sliced into 4 pcs
Directions
- Rinse the fish, pat it dry with paper towels, and place it on a nonreactive platter. Squeeze the lime juice over the skin, and rub the fish inside and out with garlic, salt, and pepper. Cover and chill at least 1 hour.
- To prepare the stuffing, soak the bread in the lowfat milk in a small bowl. In a medium-size skillet over low heat, heat the oil and butter till fragrant, then cook the onion, bell pepper, tomato, garlic, and ham, stirring, till the onion is tender but not brown, 6 to 8 min. Add in the sherry, Worcestershire, and parsley, mix thoroughly, remove from the heat, and allow to cold slightly. Squeeze the bread to remove the excess lowfat milk, stir into the mix, and add in salt and pepper.
- Preheat the oven to 375 degrees. Drain the fish and reserve the marinade
- (there will be a small amount). Stuff the fish with the stuffing mix, arrange the shrimp and lobster slices on top of the stuffing, and sew up the pocket with needle and thread or possibly secure with toothpicks or possibly skewers.
- Transfer the fish to a shallow baking pan lined with well-oiled aluminum foil, allowing for sufficient overlap to pick up the fish. If the tail does not fit in the pan, wrap it in foil. Pour the reserved marinade over the fish, drizzle with a bit of oil, place in the oven, and bake, uncovered, till the fish flakes easily when pierced with a fork, about 1 hour. For an even crisper skin, place in a preheated broiler for the last 3 to 4 min of cooking time. Transfer the fish carefully to a serving platter, remove the thread, toothpicks, or possibly skewers, and serve warm.
- Makes 4 to 6 servings
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 833g | |
| Recipe makes 4 servings | |
| Calories 902 | |
| Calories from Fat 215 | 24% |
| Total Fat 24.16g | 30% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 1048mg | 44% |
| Potassium 2811mg | 80% |
| Total Carbs 24.02g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.03g | 4% |
| Protein 136.8g | 219% |
