Wild Rice-Stuffed Whole Snapper

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for an impressive and delicious seafood dish? Look no further than this mouthwatering recipe for Wild Rice Stuffed Whole Snapper. This recipe combines the delicate flavors of wild rice and tender snapper, creating a dish that is both visually stunning and incredibly tasty. The snapper is stuffed with a flavorful mixture of wild rice, herbs, and spices, resulting in a dish that is bursting with flavor. With its combination of textures and flavors, this recipe is sure to be a hit at your next dinner party or special occasion.

Keywords: wild rice, stuffed, whole snapper, recipe, seafood

Wild rice stuffed whole snapper recipe details

Wild rice stuffed whole snapper recipe, recipe Rating: 4.7
Number of votes:117

Fish tastes best cooked whole, and even better when stuffed with this mix of herbs, spices and vegetables.
Ready in: 45 mins

Ingredients

Serves: 6

• 6 ounces dry quick-cooking white and wild rice mix, prepared according to package directions
• 1 tablespoon olive oil
• 3 medium onions, chopped
• 4 celery ribs, chopped
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot pepper sauce (or more to taste)
• 1 whole red snapper, dressed, boned, with head and tail still attached
• 2 large lemons, sliced
• 2/3 cup dry white wine

Preparation method

Prep: 25 mins | Cook: 20 mins

1. Preheat oven to 450 degrees F. Coat a 13×9-inch baking dish with nonstick cooking spray.
2. Heat oil in large skillet over medium heat. Add onions, celery, and garlic to hot oil and cook, stirring, for 5 minutes. Combine with parsley, lemon juice, and hot pepper sauce. Remove from heat, toss with rice, and let cool slightly.
3. Carefully transfer rice stuffing into the fish cavity. Tie or skewer the fish back together. Score the top of the fish with a knife, then cover with lemon slices and drizzle the fish with wine.
4. Bake for 20 minutes. Slice and serve.