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Ingredients
- 1/3 c. raisins
- 1/4 c. white wine
- 1/4 c. water
- 2 x 2 1/2 pound whole red snapper fish, cleaned and scaled
- 1/2 c. unsalted butter
- 1/3 c. onion, diced
- 1/3 c. pine nuts, toasted
- 1/2 c. wild assorted mushroom, coarsely, minced
- 2 c. fresh baby spinach, stems, removed
- 1 pch grnd nutmeg
- Â Â extra virgin olive oil
- 4 x thyme, sprigs
- 6 clv garlic, lightly, crushed
- 1/2 c. white wine
- Â Â salt
- Â Â pepper
Directions
- Soak the raisins in the wine & water for about a half hour or possibly till nice and plump Add in 1/3 of the butter to a large skillet and saute/fry the onion over a medium high heat till translucent/soft but not browned. Transfer the onion to a large mixing bowl Add in another 1/3 of the butter to the same skillet and saute/fry the mushrooms over medium heat till just softened. Add in the mushrooms to the mixing bowl with the onion. Add in the pine nuts and nutmeg and mix well
- Add in the last 1/3 of the butter to the same skillet and saute/fry the spinach till they just begin to wilt a bit. Add in the spinach to the mixing bowl and mix well. Let cold to room temperature
- Season the inside cavities of the snapper with salt and pepper. Using your hands, stuff each of the snapper's belly cavities with the spinach mix (there will probably be some left over, do not worry about it)
- Using kitchen twine, tie the snapper at the head and tail and then at least once in the middle (twice is better) so which the stuffing is nicely secured in the belly cavity Add in half the extra virgin olive oil to the same skillet over a medium high heat and saute/fry one of the snapper for about 2 or possibly 3 min on each side, or possibly till crispy brown. Remove from the pan and transfer to a casserole dish large sufficient to hold both fish side by side. Repeat the sauteing with the second snapper and then add in it to the casserole dish
- Add in the garlic and thyme sprigs to the skillet and saute/fry for 1 minute, stirring all the time
- Add in the white wine to the skillet and deglaze, scraping up all the brown bits from the bottom of the pan. Drizzle over the snapper
- Transfer the casserole to a 325F oven for 10 min
- Remove the fish from the oven and transfer to serving plates.
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