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How To make Paella Stuffed Snapper
Fish * Lime Juice 1/4 c Margarine Or Butter; Melted
2 tb Lime Juice
Lime Wedges
PAELLA STUFFING:
1/2 lb Chorizo SausageLinks;Chopped
1 c Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tb Margarine Or Butter
2 c Rice; Cooked
1/2 c Almonds; Slivered, Toasted
1/4 c Fresh Cilantro; Snipped
1/4 c Tomato Sauce
1/4 ts Saffron; Ground
6 oz Frozen Medium Shrimp; Cooke
* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 1/2 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.
How To make Paella Stuffed Snapper's Videos
Baked Snapper recipe
The flavours of roasted capsicum, mango and the smoky flavour of the chorizo team wonderfully with an oven baked snapper. Cooking a whole fish can be daunting but it’s made easy with NEFF’s MultiPoint MeatProbe. Adding VarioSteam if it’s available will keep the snapper moist.
The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
EPISODE 730 - How to Make The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
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Ramadan Episode 11: How to fry a Whole Fish Crispy Always
Ingredients:
3 Lane snapper or your favorite fish
6 cups of vegetable oil (for frying)
Lemon pepper seasoning
Salt
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Malibu Red Snapper Recipe inspired by Iron Man 3!
Dale & Chrysta show you a fast 'n easy Malibu Red Snapper recipe that's sure ta please any fish fan while dishin' on Marvel's latest blockbuster Iron Man 3.
(Background music provided by DanoMusic.com - Theme song by the talented youtube.com/TJSmithMusic )
RED SNAPPER vis grillen op de BBQ met dukkah en aubergine
Hele vis grillen met dukkah en aubergine boven het houtvuur van de Braaimaster barbecue! Ralph's BBQ recepten op de braai.
* Abonneer je gratis op mijn kanaal:
Kom langs in het Barbecue Paleis in Cuijk als je geïnteresseerd bent in één van de modellen, want daar staan veel types opgebouwd!
* De video van Jochem en Ralph's barbecue avontuur kun je hier terugkijken:
* Ik heb de red snapper besteld bij Meatfish:
* De Guv'nor white (wijn) is zoals altijd te bestellen in de webshop van Wijnhuis Bodde:
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How to Grill and Eat a Whole Fish (Branzino)
How to Grill and Eat a Whole Fish (Branzino)
The same technique works with any whole fish (red snapper, sea bream, scup, black bass, striped bass, etc). Fish that are less than 2.5 Lb are easiest to grill.
1 whole branzino (1-1.5 Lb), scaled, gutted, gills removed, fins trimmed
Herb Mustard Grilling Glaze (see below) or Standard Grilling Glaze
Salt and pepper
Preheat the grill to high following the procedure in the video. Dry the fish thoroughly inside and out with paper towels. Right before grilling, season inside and out with salt and pepper, coat with a thin layer of glaze and wrap the tail in foil.
Oil the grill grate 8 times with a paper towel (only the part where you’ll be placing the fish). Place the fish on the grill and cook for 4 minutes per side or until brown and crispy. Check for doneness in the thickest part. It’s done when you can get to the bone, but the meat near the bone is still a bit raw. If the fish is brown, but not done, turn down the heat and continue on low heat. Rest for 7-10 min and serve.
Herb Mustard Grilling Glaze
1 garlic clove, grated on a microplane zester
1 Tbsp chopped herbs, such as thyme, oregano, rosemary, savory
10g (2 tsp) Dijon Mustard
15g (1 Tbsp) olive oil
Whisk garlic, herbs, and mustard together with a fork. Slowly drizzle in the oil while whisking until smooth.
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