Stuffed Red Snapper with Mexican Flavors

Ingredients

• 2 whole red snappers (about 1.5 pounds each) 2 whole red snappers (about 1.5 pounds each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Rinse the red snappers under cold water and pat them dry with paper towels.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, jalapeno pepper, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. 4.
   Add the cherry tomatoes, cumin, smoked paprika, dried oregano, lime juice, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring well to combine all the flavors.
5. 5.
   Stuff the red snappers with the vegetable mixture, dividing it evenly between the two fish. Secure the openings with toothpicks or kitchen twine.
6. 6.
   Place the stuffed red snappers on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Remove the toothpicks or twine before serving. Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Red Snapper — Ensure the red snapper is fresh and of high quality. Look for clear eyes, shiny skin, and a fresh sea smell. If red snapper is not available, you can substitute it with other firm white fish such as grouper or sea bass.
• Jalapeno Pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness. For a milder flavor, remove the seeds and membranes before chopping.

Tips & Tricks

• To achieve a crispy skin, make sure to pat the red snappers dry before cooking.
• Serve the Stuffed Red Snapper with a side of Mexican rice and a fresh salsa for a complete meal.
• Experiment with different types of chili peppers to customize the level of spiciness.
• For an extra burst of flavor, squeeze additional lime juice over the cooked fish before serving.
• If toothpicks or kitchen twine are not available, you can use aluminum foil to secure the openings of the fish.

Serving advice

Serve the Stuffed Red Snapper hot, garnished with fresh cilantro. Accompany it with a side of Mexican rice and a refreshing salsa for a delightful and satisfying meal.

Presentation advice

Place the Stuffed Red Snapper on a large serving platter, garnished with sprigs of fresh cilantro. Surround it with colorful slices of lime and serve with a side of Mexican rice. The vibrant colors and enticing aroma will make it an irresistible centerpiece for your dining table.