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Stuffed Red Snapper Moroccan Style
Source: Enlitened Kosher Cooking by Nechama Cohen

Red snapper stuffed with walnuts, garlic, paprika, and peppers.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 397.1
Total Carbs 9.1 g
Dietary Fiber 2.0 g
Sugars 1.5 g
Total Fat 11.4 g
Saturated Fat 1.3 g
Unsaturated Fat 4.4 g
Potassium 1220.0 mg
Protein 54.2 g
Sodium 204.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 7 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  red snapper
1 tsp  olive oil
0 1/4 cup  cold water
3 tbsp  fresh cilantro
0 1/4 cup  chopped parsley
3 each  medium garlic cloves
1 tsp  paprika
0 1/2 tsp  ground cayenne (red pepper)
0 1/4 tsp  ground turmeric
1 pinch  salt and pepper

0 1/4 cup  walnut halves
2 each  egg whites
3 oz  medium garlic cloves
2 tbsp  chopped parsley
1 tbsp  paprika
1 pinch  salt and pepper

1 cup  cold water
2 each  whole jalapeno pepper
1 each  small red bell peppers
  1. Rinse fish and pat dry.
  2. Combine oil, water, herbs, and spices, and rub all over the fish and in the cavity. Reserve remainder for basting.
  3. Preheat oven to 350 degrees F.
  4. Combine stuffing ingredients and fill cavity of the fish.
  5. Place stuffed fish in an oven-proof baking dish and pour water around it (but not directly on it so as not to wash off the herbs and spices).
  6. Scatter the jalapeno and bell pepper chunks around the fish.
  7. Bake uncovered for about 40 minutes, basting occasionally with pan juices.
  8. Remove jalapeno pepper chunks before serving.

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