Garlic & Pepper Stuffed Red Snapper

Stuffed Red Snapper

I love me some red snapper and it’s something I’ve been wanting to try my hand at for a while so I took a shot at it this week. I decided on using whole snapper but may just get filleted pieces next time as eating the whole fish is a lot of work with the bones. When I’m really hungry I just can’t be bothered with all of that, sorry I’m greedy y’all. In either case it turned out really good and I can’t wait to make it again with another variation of stuffings and possibly a sauce.

What you will need…


2 individual serving sized pieces of red snapper fish


cayenne pepper

garlic powder

2 tablespoons green seasoning*

small onion, sliced

3 garlic cloves, densely chopped

1 scotch bonnet pepper, densely chopped

1/2 cup assorted bell pepper




Clean and gut fish if it hasn’t been done already. Wash fish with lemon juice and water then pat dry with paper towel. Cut a few slits in the fish about an inch apart to help the seasonings to travel through.


Season the outside of the fish with a little adobo, cayenne pepper and garlic powder on both sides then add the green seasoning and massage into skin and slits that you cut earlier. Stuff the belly with the scotch bonnet pepper, garlic and half of the onion.



Place fish on top of a piece of foil and top the fish with the rest of the onion and the bell peppers.


Close up the foil to create pockets and stick the fish in the fridge to marinate for 1-2 hours.


Take the fish out of the fridge about a half hour before you are ready to cook it and turn your oven on to broil. Put the fish pockets in the broiler and let it cook for about 20-25 mins, flip them over and cook an additional 20-25 mins. If you like a crispier fish you can open the pockets and let the fish cook under the broil for an additional 10-15 mins. I did not do this but will try it next time. Remove the fish from the oven and serve with sides of your choice. Serves 2.

"Stuffed Red Snapper"

I decided on black beans and jasmine rice.

"Stuffed Red Snapper"

*Green (Thyme) Seasoning is made with fresh Thyme, Shado Beni (culantro), Celery, Scallion, Garlic & Pimento peppers blended together. The mix was made for me but you can do a search for Trinidad Thyme Seasoning on the web to get an idea how to make it. You can also buy it bottled.

When I’m not hunting down the latest and greatest beauty products, beating a face or lacing a do, you can find me roaming the streets of NYC in my stilettos looking for the next best restaurant. Or in the kitchen trying to outdo myself from the last time.



  1. 07.21.2013 / 10:25 am

    This is so on time! I’m making jerk red snapper for dinner tonight with green plantains and peas with rice.

    • Erica
      07.21.2013 / 11:37 am

      Hmmm that sounds so good!

  2. Chuqqy
    07.21.2013 / 10:40 am

    Hello wow looks yummy wld try it as grilled fish. And I saw ur post on insta! Where u mentioned cushions 4 ur heels never tried it could u dedicate a blogpost 2 d cushions u use and ideas 4 heel beginners.Tnx

    • Erica
      07.21.2013 / 11:39 am

      This would be perfect on the grill!

      That’s a great post idea and I’ll put it in my que as I have to use these a lot dice y feet are narrow and always slide through the front in my shoes

  3. trina
    07.21.2013 / 12:22 pm

    have not had west indian food in a long time, time for a treat !

  4. Rio
    07.22.2013 / 4:44 am

    Oh wow, seasoned like someone from the West Indies.I’m biased so I think that the West Indian way is the best lol. Looks delicious 🙂

    • Erica
      07.22.2013 / 11:54 am

      Thank you 🙂

  5. Shani
    07.22.2013 / 11:03 am

    That looks so yummy!! my mom did a red snapper on the grill west indian style (she’s from Barbados)Friday. My peeps are in Cali so I didn’t get to partake since I live in the D. I did make Jamaican style oxtails with dumplings and rice and peas and plantains to make up for it. can’t wait to go home and eat some leftovers!!

    • Erica
      07.22.2013 / 11:54 am

      Damn that sounds GOOD!! lol

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