Grilled Red Snapper Stuffed with Vegetables

En Español

Yields 4 portions

INGREDIENTS

Sign up for the AARP Health Newsletter.

• 4 whole snappers, fresh and cleaned (about 2 pounds each)
• Juice of 2 limes
• 1 tablespoon fresh oregano leaves, finely chopped. Set sprigs aside
• 1 tablespoon fresh thyme, finely chopped. Set sprigs aside
• 1 teaspoon sweet paprika
• 7 garlic cloves; 4 finely chopped, 3 cut into thin slices
• 1/3 cup olive oil
• 1½ tablespoons salt
• 2 tablespoons sherry vinegar
• 1½ tablespoons salt
• ¼ teaspoon pepper
• 1 red onion, sliced
• 1 medium Spanish onion, sliced
• 1 carrot, cut into thin strips
• 4 plantain leaves

DIRECTIONS

Clean and apply oil to the grill, and bring to medium heat (350°F). Cut incisions in the flesh of the fish so it can better absorb the marinade.

Bathe the fish with the lime juice.

Mix together oregano, thyme, paprika, chopped garlic, oil, salt, pepper and vinegar. Pour half the mixture over the fish, cover with plastic wrap and refrigerate for 30 minutes.

Remove from refrigerator and bring to room temperature (approximately 20 minutes).

Cut 4 plantain leaves to double the size of the fish. Cut 4 sheets of aluminum foil into 12-inch squares.

Place plantain leaf over aluminum foil. Place one fish on each plantain leaf and stuff with carrots, onion, garlic slices, thyme and oregano sprigs. Add salt and pepper to taste (optional).

Add remaining marinade to fish. Close to form aluminum foil pouch and place directly over heat for approximately 20-25 minutes, depending on thickness of fish.

You may also like: Try preparing these seafood feasts.