Cancato Chileno: Stuffed Grilled Snapper with Oregano

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (1 pound) whole red snappers
  • Salt and freshly ground black pepper
  • 4 ounces Spanish chorizo, thinly sliced
  • 3 tomatoes, peeled and sliced
  • 4 ounces Gouda, sliced
  • 4 tablespoons butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1/2 cup white wine
  • 1 bunch parsley
Directions
  • Preheat a grill.

  • Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.

  • Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.


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