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Healthy Recipes

Stuffed Red Snapper

9-12 servings


  • 4oz. (1 stick) butter or margarine
  • ½ c. sliced mushrooms,
  • ½ c. chopped red bell pepper
  • ½ c. chopped scallions
  • 1 lb. shrimp, cleaned, deveined, and cooked, chopped
  • 1 lb. scallops, cooked and chopped
  • 2 T. chopped garlic
  • Pinch of salt or salt substitute
  • ¼ t. ground black pepper
  • 2 c. stuffing (Stove Top, low sodium, whole grain, or cubes of bread)
  • 2 c. fish stock (1 fish bouillon cube diluted in 2 cups water)
  • 3 lb. red snapper fillets
  • ¼ c. extra virgin olive oil
  • ½ t. paprika
  • Olive oil cooking spray
  • Lemon or orange wedges for garnish


1. Preheat the oven to 400º.

2. Heat a large saucepan or skillet, add butter, and when melted, sauté mushrooms, bell peppers, and half of the scallions over medium flame until soft (2-3minutes).

3. Stir in cooked shrimp, scallops and half the chopped garlic. Season to taste with black pepper and salt.

4. In a mixing bowl, add hot stock to stuffing and combine well.

5. Stir seafood mixture into stuffing.

6. Grease a large baking pan with the cooking spray. Meanwhile, place the fish on a cutting board, and spoon in stuffing mixture, being careful not to overfill (leave a half inch border all around), tie with twine and season the fish with salt, pepper, paprika, garlic and brush on olive oil.

7. Cover pan with foil.

8. Bake for 20-25 minutes.

9. Remove twine and garnish with the rest of the chopped scallions, orange wedges and/or lemon slices.

Nutritional Information – Per Serving 
Calories 414
Calories from Fat 203

Amount Per Serving

% Daily Value*



Total Fat 22.6g


Saturated Fat 4.7g
Trans Fat 0.0


Cholesterol 125mg


Sodium 912mg


Total Carbohydrates 21.4g


Dietary Fiber 0.9g
Sugar 8.6g


Protein 32.1g
Vitamin A 12%
Vitamin C 14%
Calcium 5%
Iron 21%


* Based on a 2000 Calorie Diet

Source: Woodhull Hospital / North Brooklyn Health Network


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