Snapper recipe anyone?

This sounds like a lot of work, but well worth it.

Red Snapper, Stuffed W/ Crab & Shrimp, El Pez Rojo Llenó Con Cangrejo y Camarón, Richard Fl





This meal was prompted by the BGE Throwdown "V". Great meal, lousy pictures. Will do again but smaller fish.




INGREDIENTS:
1 5 1/2 Lbs Red Snapper, 24 inches
1 Lb Crab Meat
1/2 Lb Sea Scallops
1/2 Lb Shrimp, 26-30 count
Few Scallions
Some Red Onion, Chopped
Mayonaisse, Lemon Flavored
3-4 Tbs Bacon Bits
3-4 Tbs Capers, Drained
2 Eggs, to bind
Bread Crumbs as necessary to bind
Veggies:
6 Baby Bellas Mushrooms
1 Zuccini, Diced
1 Yellow Squash, Diced
Scallions, Diced
Garnish:
1 Lemon, sliced thinly and then halved
Cedar or Alder Planks




PROCEDURE:
1 Precooked all the seafood for the stuffing. Separately sautéd the veggies in a little butter and white wine.
2 Chopped the cooked scallop and shrimp and then mixed all the stuffing ingredients in a bowl. Added a few large tablespoons of the veggies. Saved the rest for a side dish.
3 Brought the Large BGE up to 375°F, indirect, no smoke. Poured some EVOO on both sides of the fish and then some salt. Placed thinly sliced lemon cut into half and then into the BGE. Had the fish resting on some cedar planks that had been soaking for 4 hours.






4 Took the leftover stuffing and made appeteazer balls and froze uncooked. Sometimes I smoke the balls as the meal is cooking, but this fish was over weight and at 5 1/2 lbs unstuffed, way too much food for this weekend, and I did not want to freeze any leftovers.
5 Just pulled from BGE, stuffing at 135°F and the flesh was flaky. Total cooking time 1 hour 35 minutes. Nice smokey flavor from the cedar. Temperature varied from 350°F-400°F. Stubborn fire tonight.
6 Next time will probably cook at 325°F-350°F and get a smaller fish that will fit better on BGE.


Servings: 8

Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Richard Fl. 2009/11/14