Fish

Stuffed Snapper with Orange and Lime
(Serves 6-8)

This dish is a thing of beauty!

  • 4 Tbsp butter
  • 5 oz med-sized Shrimp, shelled and sliced
  • 1 cup sliced mushrooms
  • 2 green onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp each fresh tarragon, basil and thyme, minced
  • 1 pineapple, half of it sliced, the other half diced
  • 5 - 6 pounds Red Snapper Fillets
  • Juice of 1 lime
  • Juice and zest of 3 oranges
  • 2 Tbsp flour
  • 1 Cup whipping cream
  • 2 Tbsp sherry
  • Freshly ground pepper, to taste
  1. Melt 2 Tbsp butter and sauté shrimp, mushrooms, green onions, celery and herbs. Add diced half of pineapple and sauté for another 2 to 3 minutes.
  2. Lay fillets flat and make a slit lengthwise down the centre of each, starting and ending 2 inches from either end. Be careful not to cut all the way through. Run knife sideways down the slit out towards the edges of the fillet, creating a pocket. Stuff sautéed mixture in snapper, reserving ¼ cup. Cover with lime and orange juices. Bake, covered at 350 F for 30 minutes.
  3. Gently mince the reserved stuffing and set aside. Place remaining 2 Tbsp butter in skillet, add flour and cook until blended. Add cream, stirring until thickened and add reserved stuffing. Stir in sherry, pepper and grated orange zest.
  4. When snapper is cooked, remove from pan to serving dish. Add pan liquid to sauce and reduce by simmering. Surround fish with sliced pineapple and pour sauce over top.