Barbecued Stuffed Red Snapper

    50 mins

    You can either stuff the fish with the seafood filling or simplify this recipe by spooning the stuffing on top of each fish fillet.

    36 people made this

    Serves: 6 

    • 125g cooked prawns
    • 45 g butter
    • 80 g fresh bread crumbs
    • 25 g chopped green onions
    • 30 g celery, diced
    • 1 clove garlic, minced
    • 110 g cooked shrimp
    • 110 g cooked crabmeat
    • 4 g chopped fresh parsley
    • 0.8 g salt
    • 0.3 g ground black pepper
    • 672 g red snapper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat barbecue charcoals for high heat.
    2. Melt half the butter in a frying pan for the stuffing. Add the breadcrumbs.
    3. Fry and stir the mixture over medium-high heat until the breadcrumbs are browned. Remove to a mixing bowl.
    4. Melt remaining butter in the frying pan and cook the onions, celery and garlic until soft and onions are transparent
    5. Add to the breadcrumbs in the mixing bowl, then stir in prawns, crab, parsley, salt and pepper; Toss together gently.
    6. Cut aluminium foil to form a double-thickness large rectangle. Lay the fish fillets on the foil. Mound the stuffing on top of the fillets.
    7. Curl up the edges of the foil to form a tray. In the barbecue, arrange the preheated charcoals to either side. Test for medium heat above the centre of the grill. Place the fish in foil in the centre of the cooking grill. Cover and cook for 20 to 25 minutes or until the fish flakes easily.

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    Reviews in English (31)


    Great recipe. I left out the celery and piled the stuffing on top of the fish and baked at 350 for 18 mins.  -  20 Jun 2007  (Review from Allrecipes US | Canada)


    I used a whole snapper split open instead of filets and changed the stuffing recipe because my husband does not eat shell fish. I replaced the shell fish w/ Baked Blue Snapper. You can use any other type of light fish you prefer in this recipe. The end result was delicious!!!  -  05 May 2001  (Review from Allrecipes US | Canada)


    Fantastic. Since we are on a low carb diet, we cut the bread crumbs in half but doubled the crabmeat. Cooked on a red hot fire, in 20 minutes we had one of our best meals ever.  -  08 Dec 2000  (Review from Allrecipes US | Canada)