Learn how to choose and prepare the perfect stuffed fish

When choosing your fish, remember that the skin must be firm. That is, when squeezing it with your finger, make sure it returns to its original shape. In addition to elasticity, you need to check that the fish’s eyes are firm and shiny, the gills are red and the scales are well adhered to the skin – otherwise the piece will not be fresh.

When you buy a whole fish, cleaned but with the head, you can expect to lose about half the weight with the cut, so calculate 300g to 400g per person.

To prepare a stuffed fish, ask your fishmonger to remove the scales, gills, fins and, preferably, clean the intestine from above, also removing the backbone. This way you will be able to temper better and more stuffing will fit.

A tip for the fish to be very juicy is to abuse the butter. She will help hydrate your meat, plus give a special touch.

This stuffed fish can be baked in the oven or prepared on a hot grill. Of course I pulled sardines to my side; I prepared the smoked dish with fruit wood on a smoker grill. In 40 to 50 minutes, it’s ready.

This slight smoked touch ensures even more flavor. If you prefer, you can smoke it in the oven: place, in a smaller roasting pan, a handful of fruit wood, as close to the fire as possible. But I can tell you it’s going to smoke.

SMOKED STUFFED FISH

Ingredients:

• 1 clean red snapper without gills and backbone
• ½ cup cooked butter beans
• ½ cup fermented cassava flour
• ½ cup American Flaked Tapioca Flour
• 1 tablespoon chopped and roasted Brazil nuts
• 2 tablespoons of olive oil
• 3 minced garlic cloves
• 1 small chopped onion
• 2 tablespoons chopped parsley
• 1 chopped chili pepper
• 200g of butter
• 1 sliced ​​Sicilian lemon
• dill leaves
• Salt and black pepper to taste
• toothpicks
• 1 handful of fruit wood

Method of preparation:

• In a pan, sauté garlic and onion in olive oil.
• Add the flour and let it brown for 5 minutes, stirring constantly.
• Add the butter beans, the sweet pepper, the Brazil nuts and the butter. Adjust the salt and pepper of the kingdom. Finish with the parsley.
• Season the snapper with salt and black pepper and stuff it with the farofa. Close with toothpicks.
• On the barbecue grill, add the fruit wood chips.
• Make a bed with the lemon slices on the barbecue grill and add the dill, put the snapper on top, close and smoke for 40 to 50 minutes at 150ºC.
• Remove the sticks, cut into slices and serve.

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