Grilled Stuffed Red Snapper
3 tablespoons butter
3/4 cup fresh bread crumbs
1/4 cup chopped green onions
1/4 cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 (4 ounce) fillets red snapper
Preheat coals in a covered grill to high heat.
To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet.
Add the bread crumbs. Saute and stir the mixture over medium-high heat
till the bread crumbs are browned. Remove the bread crumbs to a mixing
bowl.
Melt 1 tablespoon butter or margarine in the skillet and saute the
onions, celery and garlic until tender; add to bread crumbs in mixing
bowl, then stir in shrimp, crab, parsley, salt and pepper and toss
gently.
Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish
fillets on the double thickness of foil. Mound the stuffing on top of
the fillets.
Curl up the edges of the foil to form a tray. In a covered grill,
arrange the preheated coals at either side of the grill. Test for medium
heat above the center of the grill. Place the fish in foil in the center
of the grill rack. Cover and grill for 20 to 25 minutes or just until
the fish flakes easily. |