*  Exported from  MasterCook  *
 
                    PARGO RELLENO (STUFFED RED SNAPPER)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Red snapper
                         -cleaned and prepared
                         -for baking, with
                         -backbone removed
                         -and head and tail left on
                         -(or substitute sea bass
                         -striped bass, or pike )
                         Juice of 4 limes
    2                    Cloves garlic, minced
                         Salt
                         Black pepper to taste
                         -----FOR THE STUFFING-----
    4       sl           White bread, torn into
                         -small pieces
      1/2   c            Milk
    2       tb           Spanish olive oil
    2       tb           Salted butter
    1       sm           Onion, finely chopped
      1/2   sm           Green bell pepper,
                         -seeded and finely chopped
    1       sm           Tomato, seeded and
                         -finely chopped
    1                    Clove garlic, minced
      1/2   c            Minced baked ham
    3       tb           Dry sherry
    1       t            Worcestershire sauce
    1       tb           Finely chopped parsley
                         Salt
                         Black pepper to taste
      1/2   lb           Small raw shrimp,
                         -shelled and deveined
    1                    Lobster tail simmered
                         -in salted water to
                         -cover over medium heat
                         -until
                         -cooked, about 5 minutes,
                         -and sliced into 4 pieces
 
    Rinse the fish, pat it dry with paper towels, and
   place it on a nonreactive platter. Squeeze the lime
   juice over the skin, and rub the fish inside and out
   with garlic, salt, and pepper. Cover and refrigerate
   at least 1 hour.
    To prepare the stuffing, soak the bread in the milk
   in a small bowl. In a medium-size skillet over low
   heat, heat the oil and butter until fragrant, then
   cook the onion, bell pepper, tomato, garlic, and ham,
   stirring, until the onion is tender but not brown, 6
   to 8 minutes. Add the sherry, Worcestershire, and
   parsley, mix thoroughly, remove from the heat, and
   allow to cool slightly. Squeeze the bread to remove
   the excess milk, stir into the mixture, and add salt
   and pepper.
    Preheat the oven to 375 degrees. Drain the fish and
   reserve the marinade (there will be a small amount).
   Stuff the fish with the stuffing mixture, arrange the
   shrimp and lobster slices on top of the stuffing, and
   sew up the pocket with needle and thread or secure
   with toothpicks or skewers. Transfer the fish to a
   shallow baking pan lined with well-oiled aluminum
   foil, allowing for enough overlap to pick up the fish.
   If the tail does not fit in the pan, wrap it in foil.
   Pour the reserved marinade over the fish, drizzle with
   a bit of oil, place in the oven, and bake, uncovered,
   until the fish flakes easily when pierced with a fork,
   about 1 hour. For an even crisper skin, place in a
   preheated broiler for the last 3 to 4 minutes of
   cooking time. Transfer the fish carefully to a serving
   platter, remove the thread, toothpicks, or skewers,
   and serve hot. Makes 4 to 6 servings
  
 
 
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