Stuffed Opakapaka w/Caper Sauce
Opakapaka is referred to as Hawaiian pink snapper or crimson snapper a good substitute would be the grey or red snapper which is generally available commercially.
- 2 lbs Opakapaka (Brown Snapper)
- 1 lb shrimp, cleaned and deveined
- 1 can crab meat (optional)
- 1/2 cup butter
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 red pepper, seeded & finely chopped
- 1 green pepper, seeded & finely chopped
- 4 green onions, finely chopped
- 1 Tbs garlic, chopped
- 1 Tbs parsley, chopped
- black pepper, to taste
- 2 cups bread crumbs
- Fish or chicken stock
- 2 Tbs butter
- 2 Tbs flour
- 1 cup half & half
- salt and pepper, to taste
- splash of lemon juice
- splash of white wine
- dash of Worchestershire sauce
- 2 Tbs capers
Wash the fish well inside and pat dry. Season with salt and pepper. Set aside.
Melt butter in a sauce pan. Add onions, celery, red peppers, green peppers, garlic and green onions. Cook for about 3 minutes to soften the vegetables. Add shrimp and crab to the vegetables; cook for 2 minutes. Add pepper and parsley. Remove from heat. Add bread crumbs and fish or chicken stock to desired moisture. Stuff cavity of Opakapaka and place in a baking dish.
Bake uncovered in a pre-heated 350 F oven for about 30 minutes or until desired doneness.
Make a roux by melting butter and whisking in flour. Add half & half and whisk for a few minutes, until thickened. Simmer over low heat to burn out the flour. Add remaining ingredients to taste.