Stuffed Trevally with Orange and Radicchio Salad

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Stuffed Trevally with Orange and Radicchio SaladI've used white trevally fish for this recipe as it tastes great in stuffed format. The accompanying exotic salad is tangy as well as delicious at the same time. It perfectly compliments the stuffed fish. The onion and breadcrumbs stuffing used in this recipe can be improvised or can be changed altogether. The leftover stuffed fish can be deeply fried coated with a crispy batter. If trevally is not available in your locality, you can use red snapper too. Similarly, you can replace radicchio with Chinese red cabbage. You can keep the raw stuffed fish fillets in a refrigerated form for up to 6 hours. Just before serving, you can grill, bake or shallow fry them. Let's quickly make this delicious stuffed fish recipe.

Stuffed Trevally with Orange and Radicchio Salad
Stuffed Trevally with Orange and Radicchio Salad

Delicious stuffed fish fillets with orange salad

Do make this unique and tasty stuffed fish fillet recipe which is served with tangy and delicious orange salad making it a wholesome and delicious meal.

Preparation Time: 30 minutes
Cooking time: 20 minutes
Servings: 4

  • 6 to 8 white Trevally fillets
  • 2 oranges
  • small bunch of Radicchio leaves
  • 1 cup breadcrumbs (dried)
  • 250 gm onions (minced)
  • 1 tsp dried herbs
  • 50 gm crushed groundnut (roasted)
  • 100 gm processed cheese (grated)
  • pinch of cloves powder
  • pinch of white pepper powder
  • small bunch of basil leaves (finely chopped)
  • pinch of paprika
  • 1 tsp lime juice
  • pinch of black pepper (coarsely ground)
  • 6 to 8 tsp extra virgin olive oil
  • salt to taste


  1. Shred or chop Radicchio leaves and keep aside.
  2. Slice orange into half inch thick discs. If you prefer some other shape, you can slice in that form too.
  3. Take a salad bowl and add Radicchio and orange slices in it.
  4. Pour 1 tsp extra virgin olive oil in it with a pinch of black pepper and salt.
  5. Toss the salad and keep the bowl aside.
  6. Take a flat nonstick pan and heat 3 tsp olive oil in it.
  7. Add minced onion and saute till it turns light pink.
  8. Add breadcrumbs with dried herbs, crushed groundnut, grated processed cheese, cloves powder, lime juice, white pepper powder and a pinch of salt.
  9. Gently stir fry for a minute and add paprika and chopped basil leaves.
  10. Toss and saute for 3 to 4 minutes and bring down from the flame.
  11. Carefully stuff the onion and breadcrumbs mix within Trevally fillets and brush them with olive oil in the outer sides.
  12. Grease a baking tray and gently place the stuffed fillets in it.
  13. Bake in a preheated oven for about 8 minutes at 200 degrees.
  14. Take a serving plate and place orange and Radicchio salad on one side.
  15. Place hot and baked stuffed Trevally fillet on the other side.
  16. Serve immediately with your favorite beverage.


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