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Lobster stuffed snapper


  • 6-8 lbs. whole snapper, gutted, scaled and deboned
  • 2 limes, juiced
  • 1/2 Scotch bonnet pepper, finely diced
  • 3 tablespoons fine sea salt


  • 2 tablespoons (30 ml) Island Gurl Foods Seasoned Salt
  • 1 cup (250 mL) lobster meat, cut into 1/2 inch pieces
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) diced onion
  • 1/4 cup (60 ml) red or green bell peppers
  • 3 cloves garlic, diced
  • 1/2 cup cup golden raisins
  • 1 teaspoon (5 ml) diced fresh Italian parsley
  • 2 cups (500 ml) plain breadcrumbs
  • 1/2 cup (125 ml) seafood stock
  • 1 teaspoon (5 ml) lemon zest
  • 1 lemon, juiced
  • 1/4 cup (60 ml) butter
  • 2 sprigs rosemary


  • 1 cup (250 ml) coconut pieces
  • 1 cup (250 ml) kumquats or orange slices
  • 2-3 long sweet bell peppers
  • 2 limes, sliced
  • Black mustard seeds
  • Red and yellow pepper flakes


  1. Preheat the oven to 400˚F (200˚C).
  2. Rinse snapper and pat dry with paper towels. Transfer to a cutting board, use a chef’s knife to score the fish at a 45-degree angle, down to the bone on both sides. Squeeze lime juice over fish.
  3. Mix the pepper and salt together with a fork, while wearing food prep gloves, season both sides of the fish including rubbing the mixture inside of the fish cavity.
  4. Place the fish on a baking sheet lined with parchment paper, set aside.
  5. In a small bowl season the lobster, set aside.
  6. To prepare the stuffing, in a medium skillet, heat olive oil over medium heat. Add onions, bell peppers, garlic, raisins and cook for three minutes while stirring occasionally.
  7. Add the cooked vegetable mixture to a medium bowl, add parsley, breadcrumbs, stock, zest, lemon juice and mix.  Add the lobster meat and fold.
  8. Place the stuffing inside the cavity of the fish, and remaining stuffing into a small baking dish. Dot with butter add rosemary leaves between the cavity, press skin-side down gently and transfer to the oven and bake for approximately 45-60 minutes or until an instant-read thermometer inserted into the thickest part of the fish registers 145˚F.
  9. Place the fish on a platter, garnish by pouring the Coconut Fricassee Sauce around the fish, garnish with remaining ingredients.