So, you booked the charter, spent the day fishing, and got this fresh vermilion snapper straight from the Gulf waters. Now, what do you do with it? Stuffed Vermilion Snapper. We're slathering on a creamy mix of cream cheese and ricotta this time. It's like giving the fish a cozy, flavor-packed blanket. Toss in some garlic cloves, a little bacon for a smoky touch, and cilantro to keep things fresh. Top it off with a little brown butter lemon sauce to brighten it up, and you're all set.
The Vermilion Snapper we're using today we caught about forty-five miles offshore, and they are a little bigger than the Vermilion Snapper you'll catch on the charter, but the recipe is just as delicious. The Vermilion Snapper you'll find closer to shore they call beeliners (usually you'll find them around 10-12") around here, but the larger ones we were catching further out they call freightliners (they were about 15-20"). It's a delicious fish for anything from tacos to dip to stuffing and baking.
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Ingredients
- Vermilion Snapper
- Olive Oil
- Lemon Juice
- Paprika
- Onion Powder
- Garlic Powder
- Salt and Pepper
- Cream Cheese
- Ricotta Cheese
- Garlic
- Cooked Chopped Bacon
- Cilantro
- Lemon
- Parmesan Cheese
- Butter
- White Wine
- Corn Starch or Arrowroot Powder
- Chicken Base
See the recipe card for quantities.
Instructions
This recipe takes a little planning as you'll need to marinate the fish in olive oil, lemon juice, and seasonings for about twenty minutes before you stuff it. It's well worth the extra step and a little time to add the extra layer of flavor.
Make the marinade in a large bowl. Dry the fish with a paper towel and add to the marinade. Let it soak for about twenty minutes.
Make the filling, mix the filling ingredients, and set them to the side.
Once the fish is finished marinating, place fish filet on a plate and (stuff fish) spread it with about a tablespoon of the filling. Gently roll the fish and secure it with a toothpick.
Place the rolled fish on a cookie sheet lined with a cooling rack.
The fish cooks better and will be firmer if it is raised and not sitting in the juices. Just don't overcook it; it will dry out.
Substitutions
- Gluten-Free - This recipe is naturally gluten-free
- Cilantro - Some people don't like cilantro. If you fall in this category, you could substitute with parsley.
- White Wine - If you don't want to use white wine in the sauce, you can substitute water. I would add a touch more lemon juice or a splash of white wine vinegar.
Variations
- Fish - We used Vermillion Snapper here, but any mild white fish would work. Red Snapper, Grouper, Cod, Mangrove Snapper, Talapia.
- Marinade - If you don't have the extra twenty minutes to marinate the fish, just rub the fish with olive oil and rub on a mixture of the spices.
Equipment
No special equipment for this one, just a cooling rack and a cookie sheet.
Storage
You can store leftovers for one to two days in an air-tight container in the refrigerator. They won't be good after that.
Top tip
Don't overcook the fish. It will dry out on the cooling rack; you'll want to use a meat thermometer to test it. FDA guidance say's an internal temp of 145 degrees, you'll want to keep in mind that it will continue cooking a bit once you take it out of the oven.
FAQ
Use Vermilon Snapper the way you'd use any mild white fish. It's versatile and will taste great grilled, baked, on the flat-top (griddle), or in any recipe where you'd use Red Snapper.
Related
Looking for more recipes? Try these:
Stuffed Vermilion Snapper
Ingredients
Fish
- 1 lb Vermilion Snapper Filets
Marinade
- ¼ Cup Olive Oil
- 1 tablespoon Lemon Juice
- ¼ teaspoon Paprika
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- Salt and Pepper to taste
Filling
- 4 oz Cream Cheese
- ¼ cup Ricotta Cheeze
- 1 clove Garlic, finely chopped
- ¼ cup Cooked, chopped bacon
- 1 ½ tablespoon Chopped Cilantro
- ½ tablespoon Lemon Juice
- ¼ cup Parmesan Cheese
- Salt and Pepper to taste
Brown Butter Lemon Garlic Sauce
- 3 tablespoon Butter, unsalted
- ⅓ cup White Wine
- 1 teaspoon Corn Starch or Arrowroot Powder
- 1 ½ tablespoon Lemon Juice
- 1 clove Garlic, finely chopped
- ½ tsp Chicken Base
Instructions
- Combine the marinade ingredients. Add the fish filets and let them marinate for about twenty minutes.
- While the fish is marinating, prepare the filling. Mix all filling ingredients and set aside.
- After the fish marinates, remove a filet and let the marinade drip off the fish back into the bowl; lay the filet on a plate and spread about one tablespoon of filling on the filet. Roll the filet starting at the small end and secure it with a toothpick. Place the roll on the wire rack on a cookie sheet. After the fish is all rolled, you can cover them and place the cookiesheet in the refrigerator until ready to bake (I'd bake them the same day you roll them.)
- Preheat the oven to 350F.
- When the oven is preheated, bake the fish for 30-40 minutes or until the internal temprature reaches 145F.
Brown Butter Garlic Lemon Sauce
- While the fish is baking, prepare the sauce. Melt butter and simmer until it starts to foam and turn brown. Add the garlic and saute for one minute; add the chicken base and white wine, and simmer until the sauce begins to reduce about five to seven minutes. Add the cornstarch (or arrowroot powder) to the lemon juice and mix into the sauce. Simmer until the sauce thickens slightly, about two to three minutes.
- To serve, place the fish on a bed of white rice and spoon on about two tablespoons of the lemon garlic sauce.
Food safety
- Cook to a minimum temperature of 145 °F
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove
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