Stuffed Grilled Snapper With Oregano - {Cancato Chileno}

By á-170456

Ingredients

• 4 whole red snappers - (1 lb ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ounces Spanish chorizo thinly sliced
• 3 tomatoes peeled, sliced
• 4 ounces Gouda sliced
• 4 tablespoons butter melted
• 3 garlic cloves minced
• 2 tablespoons chopped fresh oregano
• 1/2 cup white wine
• 1 bunch parsley

Details

Servings 4

Preparation

Step 1

Preheat a grill.

Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.

Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick.

Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.

This recipe yields 4 servings.