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Venezuela · Yellowtail Snapper

Yellowtail Stuffed with Seafood

Rabirrubia Rellena de Mariscos

On Margarita Island the beach restaurants open up a whole yellowtail, fill it with a sauté of shrimp, squid and sweet ají dulce peppers, and roast it until golden.

  • Prep 30 min
  • Cook 30 min
  • Serves 4
  • Level Medium
Photo: robertorodriguex · CC BY-SA 2.0
Served with: Venezuelan Corn Arepas ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the seafood stuffing

Method

Step by step, the way it is done on the island.

  1. Prepare the fish. Open the belly wider so there is a good pocket. Rub inside and out with the lime, garlic, salt and pepper and let it sit 15 minutes.
  2. Make the stuffing. Cook the onion and ají dulce in the olive oil 5 minutes, add the garlic for 1 minute, then the tomato for 2 minutes. Add the shrimp and squid and cook just 2 minutes.
  3. Finish the stuffing. Pour in the wine and let it bubble off, then stir in the breadcrumbs and cilantro and season. Let it cool a little.
  4. Stuff and roast. Heat the oven to 400 °F (200 °C). Fill each fish, close with toothpicks, set in an oiled dish and brush with melted butter. Roast 25–30 minutes until golden and the meat flakes at the bone.
  5. Serve. Pull the toothpicks and serve each fish whole with lime wedges.

On the side

The side dish that belongs with it, full recipe included.

Venezuela

Venezuelan Corn Arepas

Arepas

Thick corn cakes griddled crisp outside and steamy inside. On Margarita Island they are split and served alongside fried fish, with butter and grated white cheese.

  • Prep 10 min
  • Cook 25 min
  • Serves 4 (8 arepas)
  • Level Easy

You need

  • 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
  • 2½ cups warm water
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • Butter and grated white cheese to serve

How to make it

  1. Make the dough. Mix the water and salt in a bowl and add the masarepa little by little, mixing with your hand, until smooth and soft. Rest 5 minutes.
  2. Shape. Divide into 8 balls and flatten each into a disk about ½ inch (1.5 cm) thick and 3½ inches (9 cm) wide. Smooth any cracked edges with wet fingers.
  3. Griddle. Heat a lightly oiled griddle or cast-iron pan over medium heat. Cook the arepas 6–8 minutes per side until a golden crust forms.
  4. Finish. For a fluffier center, bake them 10 minutes at 350 °F (175 °C). They are ready when they sound hollow when tapped. Split and serve with butter and cheese.

Photo: Periodismodepaz · CC BY-SA 4.0

More ways to cook Yellowtail Snapper

Same fish, a different corner of the sea.

Cojímar, CubaCuban Whole Fried Yellowtail
Sicily, ItalyYellowtail Baked in Parchment
Pernambuco, BrazilYellowtail Roasted in Banana Leaf