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You are here: Home » Recipes » Seafood

Crab And Shrimp Stuffed Fish Recipe (Pescado Relleno Con Mariscos)

Published: Nov 21, 2013 · Updated: May 31, 2021 by Mely Martínez

JUMP TO RECIPE

This Mexican stuffed fish recipe with crab and shrimp stuffing is a delicious dish that is easy to prepare. The crab and shrimp mixture inside the fish makes for an amazing seafood experience. This fish recipe is perfect for any occasion!

Crab & Shrimp Stuffed Fish | Filete de Pescado Relleno de Mariscos

One of my favorite things to eat in Mexico is seafood. I truly miss it since moving to the states!

There are so many classic seafood dishes that are just so fresh and delicious, like this ceviche verde and this recipe for caldo de mariscos (seafood soup).

On my recent trip home to visit some family, I was in Veracruz and we were able to enjoy a fresh red snapper stuffed with seafood and I have to say- it was very good! As good as it has always been. Very much worth the trip.

That is the inspiration behind this recipe today.

Jump to:
  • History Behind Stuffed Red Snapper Fillet
  • Frequently Asked Questions About Stuffed Fish
  • Homemade Seafood Stuffed Fish Recipe
  • How To Make Crab and Shrimp Stuffed Fish: Step by Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

This stuffed fish recipe is a seafood lover's dream! The crab and shrimp stuffing mixed with salty olives and pickled carrots melt in your mouth. The simple preparation makes this dish easy to make at home.

I love that it is different from any other stuffed fish recipes out there, so give it a try for something new.

History Behind Stuffed Red Snapper Fillet

If you really are a seafood lover, then you’re really going to enjoy this mix of flavors that will take you all the way to Veracruz.

Note: I thank the Boca del Rio Government for kindly sharing the pictures below, which proudly show the longest Stuffed Fish Fillet of almost 361 feet, according to the Guinness World Records in 2011.

Crab & Shrimp Stuffed Fish | Mexican RecipesCrab & Shrimp Stuffed Fish | Gastronomia boca

There is a place in the State of Veracruz where the seafood is the everyday fare. This town is called Boca del Rio, Ver. The name means “mouth of the river” since the city is along the Jamapa River that ends at the Gulf of Mexico.

Crab & Shrimp Stuffed Fish | Instructions step by step

The city has a lot of specialty seafood restaurants, which are visited by tourists from around the country that are attracted by the fame of its gastronomy.

'Stuffed Red Snapper Fillet' is one of its dishes. Almost every seafood restaurant in town offers it. The ingredients in this dish have a lot of the Spanish influence left by the Spaniards that arrived during the Conquista times.

It's very delicious and interesting to see everyone's different spin on it.

Frequently Asked Questions About Stuffed Fish

Before I share this recipe, here are a few questions I've been asked and wanted to answer.

What can other fish can I use in place of red snapper?

If you are not able to find red snapper or prefer another type of fish, I recommend using another white fish like:

  • Sea bass
  • Grouper
  • Tilapia
  • Cod

Do I have to use crab and shrimp for the seafood stuffing?

No, you do not! I sometimes will make shrimp stuffing for the fish without the crabmeat and vice versa. You can use both or just one. Although, the flavors of both really complement the whole dish.

Can I freeze the seafood filling if I made too much?

Yes, you can. I sometimes buy shrimp and crabmeat in bulk when it's on sale and make extra stuffing to save in the freezer for a later date. That way, it's quicker to make stuffed fish next time.

Just make sure to store the crab and shrimp stuffing in an air-tight container that is freezer-friendly.

I have too much crab leftover. What else can I make with it?

Whenever I have some extra crab left from making the filling, I like to use it in other recipes, like these crab empanadas.

Homemade Seafood Stuffed Fish Recipe

Now, it's time to make these stuffed red snappers!

Here is the list of ingredients you need to make stuffed red snapper at home...

For The Seafood Stuffing:

  • Olive oil
  • Onions
  • Garlic cloves
  • Ripe tomatoes 
  • Bay leaf
  • Crabmeat
  • Small shrimp
  • Green pimento olives 
  • Capers
  • Parsley
  • Jalapeño peppers (here's my recipe for pickled jalapenos!)
  • Pickled carrots
  • Dry white wine
  • Mexican oregano
  • Salt and pepper

For the Fish:

  • Red snapper fish fillets
  • Lime juice
  • Salt and pepper
  • Mayonnaise

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Cooking Tips:

  • Before you cook the red snapper, make sure to clean it properly. To do so, run a sharp knife between the skin and the meat to remove the snapper skin and scales. We just want to use the snapper meat.
  • If you don't have time to clean it, ask the butcher to clean it for you before buying it at the seafood counter. They will normally take the scales off for you and everything if you ask!
  • If you are using frozen seafood, make sure to completely defrost and drain it before cooking it.

How To Make Crab and Shrimp Stuffed Fish: Step by Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Tip: Before you start cooking, make sure to preheat the oven to 425 degrees and line a baking sheet with aluminum foil so the fish won't stick.

Make The Stuffing

  • In a large skillet, heat olive oil over medium-high heat and cook the onions, followed by the chopped garlic.
  • Stir in the chopped tomatoes and bay leaf. Reduce the heat and cook in low, until liquid is slightly reduced.
  • Add in the rest of the ingredients for the seafood stuffing and season with salt and pepper. Cook on low heat until liquid has reduced, but make sure you do not overcook the shrimp and crab meat.
  • Taste and make sure it is seasoned before setting it aside to cool.

Tip: Drain any excess liquid from the stuffing, in order to avoid any leaking during the baking time.

Crab & Shrimp Stuffed Fish | Instructions step by step, quick and easy recipe

Prepare The Fish Fillet

While the stuffing is cooling, I recommend using this time to prep the snapper fillet!

  • Place the fish fillet on a clean work surface.
  • Insert a paring knife into the thickest part of the fillet and cut down along the side, carefully working around to open the fillet wide.
  • Season the fillet with salt, pepper, and lime juice.

Tip: If the fillet is still too thick, place it inside of a plastic bag and, using a rolling pin or a meat pounder, very gently press down on the fillet to slightly thin the flesh.


Crab & Shrimp Stuffed Fish | quick and easy recipe

Stuff The Fish

  • Add a scoop of the seafood stuffing onto the center of the fillet and loosely roll it.
  • Place the fish rolls on the prepped baking sheet.
  • Mix mayonnaise with a remaining tablespoon of lime juice and spread over the fish to coat it.
  • Bake for 15 to 20 minutes, until the mayonnaise mixture a light golden brown.
  • Serve and enjoy!
Crab & Shrimp Stuffed Fish | Learn how to do make it today

What To Serve With Seafood Stuffed Red Snapper

To serve the stuffed fish, gently place the rolled fish onto a plate and decorate them with the roasted pepper strips, lemon wedges, and parsley springs.

Note: This part is optional.

As for side dishes, I love to eat this red snapper with some Mexican red rice to highlight the tomato flavors in the dish. Very delicious!

Crab & Shrimp Stuffed Fish | Mexican Recipes

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for stuffed fish with crab and shrimp stuffing, take a look at some of these other authentic Mexican recipes:

  • Crispy Cod Fish Tacos
  • Banana Leaf Wrapped Tilapia Fillets
  • Seafood Cocktail (Veracruz-Style)
  • Tequila Shrimp Recipe
  • Yucatan- Style Roasted Salmon

I hope you make these stuffed red snappers! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

📖 Recipe

Crab & Shrimp stuffed fish

Mely Martínez
If you are a seafood lover, then you’re really going to enjoy this mix of flavors that will take you all the way to Veracruz. There is a place in the State of Veracruz where seafood is the everyday fare.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
0 minutes mins
Total Time 55 minutes mins
Course Seafood
Cuisine Mexican
Servings 6
Calories 494 kcal

Ingredients
  

For the Stuffing;

  • 2 tablespoons olive oil
  • ¾ cup onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 medium size ripe tomatoes finely chopped (about 10 oz.)
  • 1 bay leave
  • 8 oz. crab meat
  • 8 oz. small shrimp
  • 2 tablespoons pimiento-stuffed green olives sliced.
  • 1 teaspoon small capers drained
  • 4 tablespoons flat-leaf parsley chopped.
  • 1 pickled jalapeño pepper sliced.
  • 2 tablespoons pickled carrots diced.
  • ¼ cup dry white wine
  • ½ teaspoon dried Mexican oregano
  • Salt and pepper to season

For the Fish

  • 2 red snapper fish fillets about 10-12 oz. each
  • 2 tablespoons lime juice divided
  • Salt and pepper to season
  • 1 cup mayonnaise
  • 1 roasted red pepper cut into stripes for garnish.
  • Springs of fresh parsley and lime wedges for garnish.

Instructions
 

  • In a large skillet, heat olive oil over medium-high heat. Add the onion and cook, stirring, until transparent. Add the garlic keep cooking for about 3 minutes. Stirring frequently.
  • Stir in the chopped tomatoes and bay leave. Reduce heat and cook in low, until liquid is slightly reduced. Stir occasionally. This step will take about 10 minutes.
  • Add chopped shrimp and crab meat, and stir. Add in the green olives, capers, parsley, jalapeño, carrots, wine, and oregano. Season with salt and pepper. Cook in low heat until liquid has reduced, but make sure you do not overcook the shrimp and crab meat. About 5 minutes. Taste and adjust seasonings. Set aside and let cool.

STUFFING THE FISH

  • Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and set aside. Now, while the stuffing is cooling, prepare the fish fillets.
  • Place the fish fillet in a clean work surface. Insert a paring knife into the thickest part of fish fillet and cut down along the side, carefully working around to open the fillet wide (make sure you do not go through the other side).
  • If the fillet is still too thick, place inside a plastic bag and, using a rolling pin or a meat pounder, very gently press down on the fillet to slightly thin the flesh. This is just in case it’s needed. Otherwise skip this step.
  • Season the fillet with salt and pepper and 1 tablespoon of lime juice.
  • Spoon some of the stuffing along the fish fillet center and loosely form a roll.
  • Place the fish rolls on the baking sheet. Mix mayonnaise with remaining tablespoon of lime juice and spread over the fish logs. Use just enough mayo to cover the logs.
  • Bake for 15 to 20 minutes, until mayonnaise mixture is dark golden.
  • To serve, gently place the fish rolls onto serving plates and decorate them with the roasted pepper strips, lemon wedges and parsley springs.

Notes

• Drain any excess liquid from the stuffing, in order to avoid any leaking during the baking time.
• If using frozen seafood, make sure to completely defrost and drain before using.
• Fish is very fragile when cooked. For a nice presentation handle carefully while serving.

Nutrition

Serving: 0.33of a fish stuffed rollCalories: 494kcalCarbohydrates: 6gProtein: 35gFat: 35gSaturated Fat: 5gTrans Fat: 1gCholesterol: 162mgSodium: 1325mgPotassium: 691mgFiber: 1gSugar: 3gVitamin A: 835IUVitamin C: 22mgCalcium: 130mgIron: 2mg
Tried this recipe?Let us know how it was!

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  1. kumars kitchen

    November 23, 2013 at 11:04 am

    beautiful dish...so unique and flavor rich...delicious 🙂

    Reply
  2. Lea Ann (Cooking On The Ranch)

    November 22, 2013 at 12:55 pm

    I love this recipe, thanks so much for sharing it. And with capers mixed in with all of those other wonderful ingredients, I must try this soon. Sounds delicious. Pinned so I don't forget.

    Reply
  3. Nora

    November 22, 2013 at 1:20 am

    Mely, es uno de mis platos preferidos junto con la cazuela de mariscos. Acabo de leer tu receta y la mía es casi igual, solo no le pongo zanahoria vino ni orégano. En cambio le pongo perejil fresco picado. Me llevo tu receta para probarla.

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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