Fish Stuffed with Pico de Gallo

Recipe Author: Conne Ward Cameron

The calendar says “fall.” The contents of our box say “fall.” But the temperatures? Summer still reigns.

This light fish entree works perfectly with these crazy hot temperatures and the peppers and tomatoes in today’s box. It’s a recipe that first came from Saveur magazine. Grill the fish instead of broiling it if you wish.

If you don’t want to cook fish, at least make the pico de gallo (first five ingredients) and use it for something yummy.


2 tomatoes, cored and finely chopped 2 tablespoons minced jalapeños 4 teaspoons Worcestershire sauce 1 medium white onion, minced Kosher salt and freshly ground black pepper, to taste 2 (1-lb.) whole red snappers, cleaned and butterflied 1 lime, cut into 4 wedges


Combine tomatoes, jalapeños, Worcestershire and onion in a bowl; season with salt and pepper, and set pico de gallo aside. Heat broiler to high.

Place each fish, backbone side down, on a 12″ x 12″ square of foil, and crimp foil around bottom of fish to form a canoe shape. Season fish with salt and pepper, and divide pico de gallo between fish cavities. Transfer fish packets to a rimmed baking sheet, and broil until fish is cooked through and charred at the edges, about 15 minutes. Serve fish with lime wedges for squeezing over before eating.