Cooking Recipes

Shrimp and Mango-Stuffed Yellowtail

Ingredients:

1 cup finely crumbled, dry French or Italian bread
4 ozs (2/3 cup) finely chopped shrimp
1/2 cup finely diced mango
2 tbsps thinly sliced scallion
1-1/2 tbsps Worcestershire sauce
1/2 tsp turmeric
1/2 tsp ground allspice (NOT pumpkin pie spice)
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp cayenne pepper
2 (8-oz) Yellowtail fillets, each about 1/2- to 3/4-inch thick
2 tsps Pickapeppa Pepper Sauce

Yellowtail

Passion Yellowtail Snapper

Salad Niçoise

Shrimp and Mango-Stuffed Yellowtail

Yellowtail Fajitas

Yellowtail Grand Marnier

Yellowtail Snapper in Foil

Yellowtail Snapper with Rum, Brown Butter, Mango and Mint

Yellowtail Teriyaki

Preparation:

Preheat oven to 375 °F. Coat a baking pan with nonstick cooking spray.

In a medium bowl, combine all the ingredients except the fish and Pepper Sauce until well moistened. Slice the fillets almost in half, horizontally, leaving the top and bottom barely attached. Lay the fillets, open face, on the baking pan, and spread the stuffing on the two bottom fillets. Bake for 10 minutes, or until the bottom fillet appears almost thoroughly cooked and the stuffing is piping hot. Flip the top fillet onto the stuffing, and spread the Pickapeppa Pepper Sauce over the top. Bake another 5 minutes, until the fish flakes easily when tested with a fork. Cut each stuffed fillet into two pieces.