Stuffed Grilled Snapper With Oregano - {Cancato Chileno}

Recipe Ingredients

4		Red snappers - (1 lb ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Spanish chorizo - thinly sliced
3		Tomatoes - peeled, sliced
4 oz	113g	Gouda - sliced
4 tablespoons	60ml	Butter - melted
3		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh oregano
1/2 cup	118ml	White wine
1		Parsley

Recipe Instructions

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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B69) - from the TV FOOD NETWORK

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