Cuban Snapper

Name: Cuban Snapper
Cuisine: Cuban
Ingredients: 3-pound to 3½-pound gutted whole red snapper, sea bass, or other mild-flavored white fish; 3-pound to 3½-pound gutted whole red snapper, sea bass, or other mild-flavored white fish; 3-pound to 3½-pound gutted whole red snapper, sea bass, or other mild-flavored white fish; ½ cup dry bread crumbs; 3 tablespoons minced fresh flat-leaf parsley; ¼ teaspoon dried thyme; ¼ teaspoon dried oregano; ¼ teaspoon ground nutmeg; ¼ teaspoon cayenne or ground chile de árbol; ¼ teaspoon cayenne or ground chile de árbol; 1 cup fish or seafood stock; 1 cup fish or seafood stock; ¼ cup water; Juice of 1 lemon; 2 ripe Hass avocados; Juice of 2 limes; 2 tablespoons chopped onion; 1 teaspoon table salt; Freshly ground black pepper to taste; 3 to 4 tablespoons extra-virgin olive oil; Lemon and lime wedges and parsley sprigs, for garnish; Lemon and lime wedges and parsley sprigs, for garnish; Lemon and lime wedges and parsley sprigs, for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is a new spin on a dish that’s now common in south Florida, where red snapper is often poached or cooked in clay.

Ingredients

3-pound to 3½-pound gutted whole red snapper, sea bass, or other mild-flavored white fish
1

Americas
Cuba
South Florida
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Cut three deep diagonal slashes into both sides of the snapper to promote even cooking and flavor absorption. Rub the fish inside and out with the oil and half of the lemon juice, reserving the remaining lemon juice for the stuffing. Sprinkle sparingly with salt and liberally with pe