Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)
Northern Red snapper
(Lutjanus Campechanus)

Two Spot Red Snapper
(Lutjanus Bohar)

Scarlet Snapper or
Blood Red Snapper

(Lutjanus Sanguineus)

Humpback Red Snapper
(Lutjanus Gibbus)



  • 1 whole red snapper, cleaned (3 to 4 lb)
  • Salad Oil
  • ½ tsp.Salt
  • 1/8 tsp. Pepper


  • ¼ c. butter
  • ½ c. finely chopped onion
  • 1/3 c. finely chopped celery
  • 1/4 c. finely chopped green pepper
  • 1 sm. Tomato, chopped
  • 2 c. soft bread crumbs
  • ¼ c. chopped parsley
  • ¼ c. coarsely chopped pecans
  • ½ tsp. Salt
  • Dash pepper
  • 6 thin orange slices
  • 6 thin lime slices
  • Juice of ½ lime


  1. Preheat oven to 350 degrees.
  2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with ½ teaspoon salt and 1/8 teaspoon pepper.
  3. Make Stuffing: in butter in skillet, sauté onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with ½ teaspoon salt, and dash of pepper.
  4. Spoon stuffing into cavity; close opening with skewers or wooden picks.
  5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.
  6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.
  7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.

    Makes 4 to 6 servings.

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