Cajun Baked Red Snapper with Oysters Recipe

Serves/Makes: 10 - 12

Ingredients:

  • 1 whole (5 to 6-pound) red snapper or redfish, cleaned but head and tail intact
  • 1 dozen shucked medium-sized oysters, patted completely dry with paper towels
  • 3 tablespoons vegetable oil
  • 6 tablespoons butter
  • 1 cup soft fresh bread crumbs made from French or Italian bread, pulverized
  • 1/2 cup finely chopped scallions, including 3 inches of the green tops
  • 1/4 cup finely chopped fresh parsley, preferably Italian flat-leaf
  • 1 1/4 teaspoons crumbled dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 2 medium-sized bay leaves, finely crumbled
  • 1/2 teaspoon ground cloves
  • 2 cups dry white wine
  • 1 cup finely chopped onions
  • 1/4 pound firm fresh mushrooms, cut lengthwise into 1/4-inch-thick slices
  • 2 (1-pound) cans tomatoes, drained and coarsely chopped
How to cook Cajun Baked Red Snapper with Oysters:
  • Preheat the oven to 400°F (200°C). With a pastry brush, spread 1 tablespoon of the oil over the bottom of a shallow heatproof baking pan large enough to hold the fish comfortably in one layer. Line the pan with a long sheet of heavy-duty aluminum foil and brush the surface of the foil evenly with another tablespoon of oil. Set the lined pan aside.
  • In a heavy 8 to 10-inch skillet, melt 3 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and stir until they are crisp and golden brown. With a rubber spatula, scrape the entire contents of the skillet into a bowl. Add the oysters, scallions, parsley, 1/4 teaspoon of the thyme, 1/4 teaspoon of the red pepper and 1/2 teaspoon of the salt. Toss the ingredients together gently but thoroughly and set the stuffing mixture aside.
  • Combine the remaining teaspoon of thyme, the bay leaves and the cloves in a bowl and mix well. Wash the red snapper briefly under cold running water and pat it dry completely with paper towels. Season the cavity of the fish with 1/2 teaspoon of the remaining salt, then spoon the stuffing mixture into the cavity. Close the opening with small skewers and cord, as if lacing a turkey, or sew it shut with heavy white thread.
  • Score the skin of the fish by cutting 3 diagonal slashes about 2 inches long and 2 inches apart in each side. With your fingers, press a little of the thyme and bay leaf mixture into the cuts, dividing the seasoning equally among them.
  • Place the stuffed red snapper in the lined pan and brush the top with the remaining tablespoon of oil. Pour the wine down the sides of the pan and bring to a simmer on top of the stove. Then bake uncovered on the middle shelf of the oven for about 40 minutes, or until the fish feels firm when prodded gently with a finger.
  • Meanwhile, prepare the sauce in the following manner: In a heavy 10 to 12-inch skillet, melt the remaining 3 tablespoons of butter over moderate heat. When the foam subsides, add the onions and mushrooms and, stirring frequently, cook for about 5 minutes, or until the onions are soft and translucent but not brown. Stir in the tomatoes, the remaining 1/4 teaspoon of red pepper and 1/2 teaspoon of salt, and bring to a boil over high heat. Still stirring occasionally, cook briskly until most of the liquid in the skillet has evaporated and the tomato sauce is thick enough to hold its shape almost solidly in the spoon. Set the skillet aside off the heat.
  • When the fish has cooked its allotted time, remove it from the oven. Carefully lift the foil and fish from the pan, using the long ends of the foil as its handles, and gently slide the fish onto a heated platter.
  • Strain the juices remaining in the baking pan through a fine sieve set over a bowl. Pour the strained juice into the reserved tomato sauce an, stirring constantly, bring to a simmer over moderate heat. Taste for seasoning, pour the sauce over the baked stuffed red snapper and serve at once.


This recipe for Cajun Baked Red Snapper with Oysters serves/makes: 10 - 12

The Cajun Baked Red Snapper with Oysters recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Cajun (more Cajun recipes)

More in Snapper ~ Baked recipes:

  • Bahamas Baked Snapper Fillets ~ Baked Snapper Recipe -Recipe how to bake snapper fillets with butter, thyme, onion, tomato paste, and bread crumbs. Bahamas Recipe.
  • Mexican Baked Red Snapper ~ Baked Red Snapper Recipe - Recipe how to bake red snapper with olive oil, onion, tomatoes, bell pepper (red, green, or yellow), garlic, jalapeño or Serrano Chile, oregano, lemons juice, and lemon. ...
  • Red Snapper With Tomato-Citrus Topping ~ Baked Red Snapper Recipe -Recipe how to bake red snapper with olive oil, canned tomatoes, tangerine, green onions, fresh cilantro, and jalapeño chili with seeds. Can be served with Parsley potatoes...
  • Baked Stuffed Crusted Snapper ~ Baked Snapper Recipe - recipe how to baked stuffed (filling: leeks, mango, ginger, limes, yellow bell pepper, red onion) snapper fillets with blue potatoes, flour, and vegetable oil.
  • Baked Herb Snapper Fillets ~ Baked Snapper Recipe - Recipe how to bake snapper fillets with mayonnaise and sour cream mix. cumin, crushed thyme, rosemary, sage, Cracked pepper, key lime or lemon juice, white onion, garlic, and...
  • Mexican Red Snapper Pescado ~ Baked Red Snapper Recipe - Recipe how to bake Red Snapper fillets with butter and tomato sauce. Mexican recipe.
  • Moroccan Fish with Almond Paste (Hut Benoua) ~ Baked Snapper Recipe - easy recipe how to bake snapper fillets with olive oil, almonds, butter, orange juice, cinnamon, confectioner's sugar, onion, and saffron. Morocca (African) recipe.
  • Tevzi Badrijanit Brotseulis Tsvenshi ~ Baked Red Snapper Recipe - Georgian recipe how to bake whole red snapper or striped bass with garlic, olive oil, eggplants / aubergines, pomegranate juice, red onion, fresh basil, and fresh cilantro.
  • Citrus Baked Red Snapper ~ Baked Red Snapper - recipe how to bake red snapper fillets with orange juice, lemon juice, ginger, dry Vermouth, soy sauce, margarine, oranges, and parsley.
   
   

Yum
Free Fish & Seafood Recipes

^ Back to Top