Pargo Relleno (Stuffed Snapper)


One 8·10 lb. red snapper fillet
4 doves garlic
2 tsp. salt
2 tsp. pepper
2 lemons
2 onions
2 green peppers 

2 Ibs, shrimp
2 lobsters
1 lb. ham
1/4 lb. butter
2 onions
2 tbs. lemon juice
1/4 cup catsup
1/4 cup dry wine
1 tsp. Worcester sauce
2 tbs. flour

Category: .

Product Description

Clean the fish and open the middle to remove bones. Season with
crushed garlic, salt, pepper and lemon juice. Cover with onion and
green pepper rings and marinate for at least two hours. Boil the
shrimps and lobsters and grind with the ham. Fry onion in hot butter,
add the shellfish and ham and cook for a few minutes. Add the remain-
ing ingredients for the stuffing and stir to avoid sticking. Allow to cool.
Stuff the red snapper and sew up opening. Place fish in a well-
greased dish or on a bed of potatoes. Cover with the onion and green
pepper rings used to marinate and cook in a 375°F oven for 1 112
hours. Brush frequently with butter or oil. Serves 8 .