Snapper Packets Stuffed with Shrimp
Snapper Packets Stuffed with Shrimp cook six easy ways, from the grill to a stovetop smoker, using one simple foil technique
Calories per serving: 295kcal
Ingredients
~~ Stuffing ~~
- ¼ pound (113.4 g) shrimp, cooked and peeled
- ½ cup (35 g) cabbage, shredded
- 1 teaspoon (0.99 teaspoon) cumin
- ½ teaspoon (0.49 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) Chipotle powder
- ⅛ teaspoon (0.12 teaspoon) Tuscan Sunset
- 2 tablespoon (1.97 tablespoon) Lemon Juice, freshly squeezed
~~ Fish ~~
- 16 ounce (453.59 g) Red Snapper fillets
Instructions
- Mix all the ingredients for the stuffing together and set aside.
- Tear off two sheets of foil, twice as wide as the snapper fillets.
- Put the snapper fillets on the foil.
- Divide the stuffing between the two fillets.
- Roll the fillets up, then quickly enclose them in the foil.
- Seal the foil. Insert a probe thermometer in the thickest part of the fish.
- For the grill, use the indirect method. To cook in the oven, bake at 350 °F (177 °C),
- The fish is done at 145 °F (63 °C), about 20 minutes,
- Let the fish rest for about 5 minutes before serving.
- Serve with tortillas and roasted peppers.
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