Recipe courtesy of Amada Rebolledo Pardinos
Robalo Stuffed with Seafood
- Level: Easy
- Yield: 8 to 10 servings
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
Ingredients
8 pounds fish fillet, robalo, red snapper, or grouper, skin removed
1/2 cup extra-virgin olive oil
1/2 pound butter
2 cups chopped onion
12 1/2 cups chopped tomatoes
1 3/4 cups olives
1 1/3 cups diced jalapenos
6 bay leaves
3 teaspoons chopped Mexican thyme
1/3 cup chopped parsley
2 pounds cooked shrimp
2 pounds cooked crabmeat
2 pounds cooked octopus
6 cups mayonnaise
Salt and pepper
1 sliced red bell pepper, for garnish
1 bunch fresh parsley, leaves chopped, for garnish
4 oranges, sliced, for garnish
Aluminum foil, to cover
Directions
- On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.
- In a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.
- Preheat oven to 350 degrees F.
- Place stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.
- Garnish with sliced red bell peppers, parsley, and orange slices.