Cuban Food Recipes

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

Stuffing:

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

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. Sauté 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.