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Stuffed Vermilion Snapper

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Mediterranean

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.
Keyword Bacon, Cream Cheese, Fish, Garlic, Lemon, Ricotta Cheese, Stuffed, TGBTG, Vermilion Snapper
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