Stuffed red snapper (pargo relleno)


1 red snapper of 8 to 10 pounds
4 cloves of garlic
2 teaspoons salt
2 teaspoons pepper
2 lemons
2 onions
2 peppers


2 pounds shrimp
2 lobsters
1 pound ham
¼ pound butter
2 onions
2 tablespoons lemon juice
¼ cup ketchup
¼ cup dry wine
1 teaspoon Worcestershire sauce
2 tablespoons flour

Cooking instructions: 

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.