cashew stuffed snapper, mark's
When I talked to Mark today, and mentioned sharing some of the old family recipes he had to translate from Polish, with my daughter, this is one of the first things he asked if I had shared with her already...LOL
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prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 4 pounds red snapper (or whiting, or trout, just not cod)
- lime juice
- - sherry
- salt
- 1/2 cup celery, diced
- 1/2 clove garlic, minced
- 6 tablespoons butter
- 2 cups day old bread crumbs
- 1 1/2 cups cashew nuts, chopped
- pinch nutmeg
- 1/4 cup parsley flakes, dried
- 1/2 teaspoon lemon rind, grated
- 1/8 teaspoon thyme
- 1 cup white wine
- 1 bunch fresh parsley for garnish
- 1 green onion, chopped
How To Make cashew stuffed snapper, mark's
-
Step 1Have the snapper cleaned, beheaded, and boned, if possible. Sprikle with lime juice and sherry and salt. Refrigerate 2-3 hours. Saute celery onion and garlic in melted butter until just limp - about 5 minutes. Combine bread crumbs, nuts, nutmeg, parsley, lemon rind, and thyme and mix with sauteed vegetables. Take fish from the refrigerator, stuff with bread-crumb mixture and sew up. Place in greased 9x13 paking dish and pour wine over fish. Bake at 350F for 45 minutes, basting frequently. Remove to heated serving platter and garnish with fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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