Stuffed Snapper

stuffed snapperOriginal Recipe by Grill Master Steve Adams

Seafood Stuffed Snapper and Steak (serves 4)

1 – 1 ½ pound snapper fillet (skin off)

Seafood stuffing

2 Black River Angus Steaks

1 – 12”x12” heavy duty piece of tinfoil

1 Tbsp melted butter

Seafood Stuffing

1 cup cooked blue crab cut into small chunks

1/2 cup cooked cocktail shrimp

1/4 cup tomato diced

2 scallions chopped

1 clove garlic minced

1/2 cup mayonnaise

1 egg beaten

1 cup pepper jack cheese

Salt and fresh ground pepper

In a medium sized bowl fold all ingredients until well mixed

Preparing the stuffed snapper

Cut a small pocket into the top of the snapper

Spoon seafood stuffing on top of snapper

Create a baking dish by folding the edges on the tinfoil

Brush melted butter over the surface of the tinfoil

Place the stuffed snapper on the tinfoil

Brush any remaining butter on the snapper

Note: Snapper can be cooked skin on, omit the tinfoil


Place tinfoil package over medium indirect heat (350-375) cook until the fish flakes with a fork and seafood stuffing is hot

Slice a pocket into the steak, spoon in desired amount of heated seafood stuffing into the steak pocket

Grill steak over direct medium heat for 2-3 minutes per side or to desired doneness

To serve

Cut stuffed fish and steak into desired portion and serve with bacon wrapped asparagus