Name: Stuffed Red Snapper
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings, depending on
Ingredients: 1 Red Snapper about 4 to 5 pounds; Salt; Pepper; Olive oil and butter; 2 onions (large); Liver of fish or chicken liver; 1/3 cup pine nuts; 1cup rice; Water or fish stock; 4 medium potatoes, sliced thick; Parsley

Directions

Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Rick Moonen, Exec. Chef of Oceana and Partner of Molyvos, New York, NY

Stuffed Red Snapper

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