Pargo Relleno(Stuffed Red Snapper)

* Exported from MasterCook *

PARGO RELLENO (STUFFED RED SNAPPER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Red snapper
-cleaned and prepared
-for baking, with
-backbone removed
-and head and tail left on
-(or substitute sea bass
-striped bass, or pike )
Juice of 4 limes
2 Cloves garlic, minced
Salt
Black pepper to taste
-----FOR THE STUFFING-----
4 sl White bread, torn into
-small pieces
1/2 c Milk
2 tb Spanish olive oil
2 tb Salted butter
1 sm Onion, finely chopped
1/2 sm Green bell pepper,
-seeded and finely chopped
1 sm Tomato, seeded and
-finely chopped
1 Clove garlic, minced
1/2 c Minced baked ham
3 tb Dry sherry
1 t Worcestershire sauce
1 tb Finely chopped parsley
Salt
Black pepper to taste
1/2 lb Small raw shrimp,
-shelled and deveined
1 Lobster tail simmered
-in salted water to
-cover over medium heat
-until
-cooked, about 5 minutes,
-and sliced into 4 pieces

Rinse the fish, pat it dry with paper towels, and
place it on a nonreactive platter. Squeeze the lime
juice over the skin, and rub the fish inside and out
with garlic, salt, and pepper. Cover and refrigerate
at least 1 hour.
To prepare the stuffing, soak the bread in the milk
in a small bowl. In a medium-size skillet over low
heat, heat the oil and butter until fragrant, then
cook the onion, bell pepper, tomato, garlic, and ham,
stirring, until the onion is tender but not brown, 6
to 8 minutes. Add the sherry, Worcestershire, and
parsley, mix thoroughly, remove from the heat, and
allow to cool slightly. Squeeze the bread to remove
the excess milk, stir into the mixture, and add salt
and pepper.
Preheat the oven to 375 degrees. Drain the fish and
reserve the marinade (there will be a small amount).
Stuff the fish with the stuffing mixture, arrange the
shrimp and lobster slices on top of the stuffing, and
sew up the pocket with needle and thread or secure
with toothpicks or skewers. Transfer the fish to a
shallow baking pan lined with well-oiled aluminum
foil, allowing for enough overlap to pick up the fish.
If the tail does not fit in the pan, wrap it in foil.
Pour the reserved marinade over the fish, drizzle with
a bit of oil, place in the oven, and bake, uncovered,
until the fish flakes easily when pierced with a fork,
about 1 hour. For an even crisper skin, place in a
preheated broiler for the last 3 to 4 minutes of
cooking time. Transfer the fish carefully to a serving
platter, remove the thread, toothpicks, or skewers,
and serve hot. Makes 4 to 6 servings



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