Caribbean stuffed red snapper

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Ingredients

  • For the red snapper:

  • 1 (1.4 to 1.8kg) whole red snapper, scaled and gutted
  • 1 lime, quartered
  • Salt, for rubbing the fish

  • For the stuffing:

  • 150g breadcrumbs
  • 125g butter, melted
  • 4 tbsp chopped chives
  • 4 tbsp chopped parsley leaves
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 small lime, zested and juiced
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried sweet marjoram

Use imperial measurements

Method

How to make Caribbean stuffed red snapper

1) Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 150C/Gas 2 or prepare the barbeque.

2) Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or barbecue the fish until the flesh is opaque, allowing about 20 minutes per kilogram. Do not overcook.

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