Snapper Teriyaki with Asian Stuffing

Servings: 6

Prep Time: 70 min

Cook Time: 10 min


1 1/2 pounds; red snapper fillets

Toasted sesame seeds for garnish


3 tablespoons; regular or reduced-sodium soy sauce

2 tablespoons; sake or sherry

1 tablespoon; Dijon mustard

1 tablespoon; peanut or vegetable oil

1 tablespoon; sugar

1 1/2 teaspoons; sesame oil

1 1/2 teaspoons; grated fresh ginger

2 cloves garlic, minced

Asian Stuffing:

1 1/3 cups; water

2 tablespoons; regular or reduced-sodium soy sauce

2 tablespoons; butter or margarine

1/4 teaspoon; grated fresh or powdered ginger

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1 cup; bean sprouts

2 green onions, chopped, including tops


  • To make the marinade, combine all of the marinade ingredients in a shallow dish. Rinse the fish and place it in the marinade. Turn to coat thoroughly, cover, and marinate in the refrigerator for at least 1 hour, turning the fish once or twice.
  • Preheat the boiler.
  • When the fish is ready to cook, prepare the stuffing by combining the water, soy sauce, butter or margarine, and ginger in a medium-sized saucepan. Bring to a boil, reduce the heat, cover, and simmer for 4 minutes.
  • Carefully uncover the saucepan and stir in the stuffing mix, bean sprouts, and green onions. Cover and let stand for 5 minutes. Fluff with a fork before serving.
  • While the stuffing is cooking, remove the fish from the marinade, discarding the marinade. Liberally grease a broiler rack and place the snapper on it. Broil 2 inches from the heat source for 5 minutes, or until the fish is lightly browned and the flesh flakes easily when tested with a fork. Do not turn. Sprinkle with the sesame seeds and serve with the Asian stuffing.