Ingredients:
- 1/3 cup raisins
- ¼ cup white wine
- ¼ cup water
- 2 2&1/2 lb. whole red snapper, cleaned and scaled
- ½ cup unsalted butter
- 1/3 cup onion, diced
- 1/3 cup pine nuts, toasted
- ½ cup assorted wild mushrooms, coarsely chopped
- 2 cups fresh baby spinach, stems removed
- Pinch of ground nutmeg
- 4 tbsp olive oil
- 4 thyme sprigs
- 6 garlic cloves, lightly crushed
- ½ cup white wine
- Salt & pepper
Method:
Soak the raisins in the wine & water for about a half hour or until nice and plump
Add 1/3 of the butter to a large skillet and sauté the onion over a medium high heat until translucent but not browned. Transfer the onion to a large mixing bowl
Add another 1/3 of the butter to the same skillet and sauté the mushrooms over medium heat until just softened. Add the mushrooms to the mixing bowl with the onion. Add the pine nuts and nutmeg and mix well
Add the last 1/3 of the butter to the same skillet and sauté the spinach until they just begin to wilt a bit. Add the spinach to the mixing bowl and mix well. Let cool to room temperature
Season the inside cavities of the snapper with salt and pepper. Using your hands, stuff each of the snapper’s belly cavities with the spinach mixture (there will probably be some left over, don’t worry about it)
Using kitchen twine, tie the snapper at the head and tail and then at least once in the middle (twice is better) so that the stuffing is nicely secured in the belly cavity
Add half the olive oil to the same skillet over a medium high heat and sauté one of the snapper for about 2 or 3 minutes on each side, or until crispy brown. Remove from the pan and transfer to a casserole dish large enough to hold both fish side by side. Repeat the sautéing with the second snapper and then add it to the casserole dish
Add the garlic and thyme sprigs to the skillet and sauté for 1 minute, stirring all the time
Add the white wine to the skillet and deglaze, scraping up all the brown bits from the bottom of the pan. Drizzle over the snapper
Transfer the casserole to a 325F oven for 10 minutes
Remove the fish from the oven and transfer to serving plates.
You might also like these recipes
