Name: Spicy Stuffed Red Snapper
Yield: Serves: 4 to 6
Ingredients: 1 teaspoon fresh thyme; 1 teaspoon coarse salt; 2 (2-pounds each) whole red snappers, scaled and gutted; 1 large beefsteak tomato, chopped; 4 tablespoons (½ stick) butter, softened; ½ Scotch bonnet or other hot red chili pepper, stemmed, seeded, and finely chopped; 1 small onion, finely chopped; Freshly ground black pepper to taste; 2 tablespoons white vinegar; 2 pimiento peppers, seeded and stemmed; or 2 tablespoons jarred pimientos; or 1 teaspoon paprika; 1 cup dry breadcrumbs; 1 tablespoon chopped chives; 2 tablespoons fresh lime juice; ½ red (bell) pepper, seeded and finely chopped; 1 tablespoon chopped parsley; 2 tablespoons olive oil

Preparation info

Serves:
4 to 6

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This dish is largely Creole in style since it makes use of tomatoes and olive oil. It is primarily served for special occasions or holidays.

Ingredients

Fish

2 (2-pounds each) whole red snappers, scaled and gutted
2 tablespoons white vinegar

Method

Prepare Fish

1 Rub the fish, including the cavity, with the vinegar and rinse with water. Pat dry. Score the fish three times on each side with a sharp knife.

In a food processor or spice grinder, grind the pimiento peppers, if using, tomato, hot pepper, salt, and black pepper to a paste. Place the fish in a shallow baking dish and spread the pimien