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Red Snapper with Bacon-Mushroom Stuffing

Red Snapper with Bacon-Mushroom Stuffing. Photo by Vanda Lewis


  • 6 snapper fillets, skinless
  • ½ pound small shrimp, coarsely chopped
  • 6 slices bacon, diced
  • ½ cup sliced fresh mushrooms
  • 2 cups soft bread cubes
  • 1 tablespoon minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dry sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 3 tablespoons butter, melted

Preheat the oven to 450° F.

In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well.

Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted butter. Salt lightly. Bake until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas