Recipe courtesy of Alex Garcia
Cancato Chileno: Stuffed Grilled Snapper with Oregano
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 844
- Total Fat
- 37
- Saturated Fat
- 18
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 109
- Cholesterol
- 256
- Sodium
- 1551
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.