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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.

Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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  • 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


Cooking Process:

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.


User Reviewsview all rating
Reviewed on: Dec 16, 2015 By
Gonna try this! Yummy!