Directions:
- Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
- Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.19 Kcal (2224 kJ) | ||
| Calories from fat | 113.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 19% | |
|---|---|---|---|
| Cholesterol | 132.11mg | 44% | |
| Sodium | 848.75mg | 35% | |
| Potassium | 1415.67mg | 30% | |
| Total Carbs | 31.05g | 10% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 68.99g | 138% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 15% | |
| Calcium | 194mg | 19% | |
| Amount Per 100 g | |||
| Calories | 135.96 Kcal (569 kJ) | ||
| Calories from fat | 29.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 19% | |
|---|---|---|---|
| Cholesterol | 33.81mg | 44% | |
| Sodium | 217.24mg | 35% | |
| Potassium | 362.34mg | 30% | |
| Total Carbs | 7.95g | 10% | |
| Sugars | 0.82g | 13% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 17.66g | 138% | |
| Vitamin C | 4.8mg | 32% | |
| Iron | 0.7mg | 15% | |
| Calcium | 49.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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