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| Ingredients: | 1 | whole cleaned Red Snapper or Amberjack of at least 15 lbs. Remove the gills. | |
| 1 Tbsp | salt | ||
| 1/2 tsp | freshly ground black pepper | ||
| 6 cloves | garlic, minced | ||
| 4 Tbsp | dried oregano | ||
| 1/2 stick | butter or margarine | ||
| 4 Tbsp | low sodium soy sauce | ||
| 1/4 lb | shrimp, shelled and deveined | ||
| 1/4 lb | chocolata or little neck clams, shucked | ||
| 1/4 lb | diced ham | ||
| 1/4 lb | cheddar cheese | ||
| 1 | brown onion, chopped | ||
| 2 | medium zucchini squash, diced | ||
| 2 | celery stalks, finely chopped | ||
| 4 | jalapeño chiles, seeded and chopped | ||
| 1small can | peas & carrots |
| Instructions | ||
| 1. | To make the stuffing: in a large mixing bowl combine shrimp, clams, ham, cheese, onion, garlic, zucchini, celery, jalapeños, soy sauce, and the can of peas and carrots. Mix ingredients well and refrigerate for at least one (1) hour. | |
| 2. | To ready the fish: on a large table, place an amount of aluminum foil that will completely wrap and cover the fish. Place the fish on the foil, and smear the inside of the body cavity with salt, pepper, oregano, and butter or margarine. | |
| 3. | When fish is ready, place as much stuffing as possible into the body cavity. The body should be bulging. Wrap the fish in the foil and cook on the grill over moderate heat for twenty (20) minutes on the first side, and ten (10) minutes on the second side. | |
| 4. | Serve on a large tray or platter with small corn or flour tortillas, salsa, and guacamole. Makes excellent hand-sized tacos and is great for parties. | |