Stuffed Snapper

silvia valadez
silvia valadez
Ideal for special occasions, easy to prepare, light, and balanced. Stuffed snapper with sautéed vegetables and walnuts. An excellent choice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 red snapper, large
  • 2 carrots 2 carrots
  • 1/2 red onions 1/2 red onions
  • 50 grams walnuts 50 grams walnuts
  • 3 tablespoons butter 3 tablespoons butter
  • pepper pepper
  • sea ​​salt
  • 1/4 cups lime juice 1/4 cups lime juice
Preparation
20 mins
20 mins
Low
  • Clean the snapper thoroughly, remove the scales, cut off the tail, and wash it well. It is ideal to ask the seller at the market to clean the fish for stuffing, so you won't have to cut off the head and tail.
  • Let it marinate with sea salt and a little lemon juice.
  • Preheat the oven to 180°C for 10 minutes.
  • Cut the carrots into julienne strips, slice the red onion finely, and chop the walnuts finely.
  • Sauté the onion and carrots in a pan with butter, add salt and pepper to taste and set aside.
  • Stuff the snapper with the sautéed vegetables and walnuts.
  • Tie the snapper to prevent the filling from leaking out and to seal it perfectly.
  • Place it on aluminum or wax paper to retain its juice.
  • Bake for 20 minutes. And it's ready!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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