Archive for » November 24th, 2007«

Stuffed Snapper with Orange and Lime

This recipe can be made with snapper fillets rolled up or baked whole snapper. I have made it both ways, I made it with fillets last night. The stuffing amount will work with a whole snapper. It will vary when using individual fillets, depending on the size of the fillet you buy. I made the stuffing for 4 fillets of about 300g each fillet, because sometimes all you can buy are huge fillets, I buy 2, stuff and roll them and then just chop in half to serve.


4 Fillets Snapper
1 Whole Snapper (approx weight 1.5kg)
2 Tablespoons butter
120g Prawns, chopped
3/4 Cup mushrooms, chopped (I say 3/4 but I go just over 3/4 cup)
3-4 Green onions, sliced thinly
1 Celery stick, diced
1 Tablespoon tarragon, finely chopped
1 Tablespoon basil, finely chopped
1 Tablespoon thyme, finely chopped
3 Slices fresh pineapple, core removed, diced (If baking whole fish use a couple of slices xtra to place on top for presentation.)
1 Lime, juice of
1 Orange, zest of
1/2 Orange, juice of
1 Teaspoon cornflour
180ml Whipping cream
11/2 Tablespoons sherry
1/2 Teaspoon fish stock powder
pepper to taste


1. Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.

2. If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min’s at 180c, or until fish is cooked through

3. If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min’s at 180c, or until fish is cooked through.

4. Mince the reserved stuffing and set to one side.

5. Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.

6. When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.

To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.

If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

All photo’s taken by me unless otherwise stated.

Category: Fish  Tags: , , , ,  2 Comments
Oriental Chicken Breast

I Have a few recipes to post and I hope to get caught up over the weekend. My son has his school fete on this weekend so yesterday I was busy baking cakes all day and had no time for anything else. I am going to post a recipe by a recipezaar member that I made a few nights ago it was very good. I had some left over fried rice (You can find the recipe for that under marinated pork tenderloin with fried rice.) I had chicken breasts in the freezer, so I looked for a recipe to go with them, I have my own but wanted to try something new.

This was a quick, easy no fuss mid week meal that was delicious it got thumbs up all round the table. My son wanted me to give it a 5 star rating on my review, but I only gave it 4, as I reserve 5 for outstanding recipes. But it is very good, one where you would usually have the ingredients on hand and is on the table in minutes. If you like the recipe below and would like to see other recipes by this chef please click here.


4 Boneless skinless chicken breast halves
2 Tablespoons butter
1 Cup teriyaki sauce
1/2 Cup water
1/2 Cup orange marmalade
1/2 Teaspoon minced garlic (I used 1 teaspoon)
1/2 Tablespoon sugar


1. In a large skillet, brown chicken on both sides in butter.

2. Combine the teriyaki sauce, water, marmalade, and garlic in a bowl; pour over chicken.

3. Bring to a boil.

4. Reduce heat; cover and simmer for 10-15 minutes or until the juices run clear on the chicken.

All photo’s taken by me unless otherwise stated.