Shrimp-Feta-Stuffed Parrot Fish
On a visit to Florida, I walked into a seafood market and asked the owner what was fresh. She escorted me to the end case and introduced me to a fish I had never heard of before - Parrot Fish. It had been caught that morning and was the perfect size for a stuffed fish recipe I'd been dying to play with. The fish itself is a firm whitefish with a pinkish hue, similar in look to a tilapia but thicker and larger. I sliced the fillet down the middle and made two servings, stuffed with a mixture of roasted jalapeno peppers, roasted bell peppers, feta cheese, sauteed shrimp and more. It has become a new favorite!
A Bit About the Parrot Fish
Parrot Fishes are found in shallow tropical oceans. They feed along coral reefs, rocky coasts and seagrass beds. With long bodies and large heads, they make for a good sized fillet. These fish sport large teeth at the front of their mouths, which give the appearance of a parrot-like beak - hence the name.
Shrimp-Feta-Stuffed Parrot Fish Recipe
- 2 6-7 ounce parrot fish fillets
- ¼ pound shrimp, peeled and deveined
- ¼ cup hazelnuts
- 1 red bell pepper
- 2 jalapeno peppers
- 4 tablespoon olive oil
- 3 cloves garlic coarsely chopped
- ½ cup feta cheese
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- 1 tablespoon heavy cream
- Set your oven to broil. Slice red bell peppers and jalapeno peppers in half. Set them onto a lightly oiled baking dish. Broil for about 15 minutes or until skins are nicely charred. Remove from heat and allow to cool. Peel skins and discard. Coarsely chop.
- Reserve about 2 tablespoons of red pepper and transfer remaining peppers to a food processor.
- Meanwhile, heat a sauté pan to medium heat. Add 1 tablespoon olive oil.
- Lightly crush hazelnuts and add to pan. Cook about 1 minute.
- Add garlic and continue to cook about 1-2 minutes until garlic becomes fragrant.
- Too food processor, add feta cheese and cilantro.
- Add garlic, salt and pepper to taste, and 3 tablespoons olive oil and pulse until you have a coarse mixture.
- Set processed mixture aside and cover until ready for use.
- Lightly season shrimp with salt and pepper. Add to sauté pan and cook about 1.5 minutes per side or until shrimp is cooked through. Remove from heat and coarsely chop shrimp.
- Transfer to a mixing bowl and add processed mixture. Mix to combine.
- Preheat oven to 350 degrees.
- Lightly rub parrot fish with olive oil and season with salt and pepper.
- Set parrot fish fillets onto a lightly oiled baking dish on their sides and distribute stuffing mixture between fillets and wrap around stuffing mixture.
- Bake for 12-15 minutes or until fish is cooked through.
- Meanwhile add reserved roasted red pepper to food processor.
- Add heavy cream and process until smooth.
- Set your stuffed fish onto serving plates and drizzle with red pepper cream sauce and serve.
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