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


  1. 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.
  2. Preheat the boiler.
  3. 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.
  4. 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.
  5. 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.