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Ingredients

• 5 lb Red snapper cleaned and prepared for baking, with backbone removed and head and tail left on (or possibly substitute sea bass striped bass, or possibly pike )
•     Juice of 4 limes
• 2 x Cloves garlic, chopped
•     Salt
•     Black pepper to taste
• 4 slc White bread, torn into small pcs
• 1/2 c. Lowfat milk
• 2 Tbsp. Spanish extra virgin olive oil
• 2 Tbsp. Salted butter
• 1 sm Onion, finely minced
• 1/2 sm Green bell pepper, seeded and finely minced
• 1 sm Tomato, seeded and finely minced
• 1 x Clove garlic, chopped
• 1/2 c. Chopped baked ham
• 3 Tbsp. Dry sherry
• 1 tsp Worcestershire sauce
• 1 Tbsp. Finely minced parsley
•     Salt
•     Black pepper to taste
• 1/2 lb Small raw shrimp, shelled and deveined
• 1 x Lobster tail simmered in salted water to cover over medium heat till cooked, about 5 min, and sliced into 4 pcs

Description

Rinse The Fish, Pat It Dry With Paper Towels, And Place It On A Nonreactive Platter. Squeeze The Lime Juice Over The Skin, And Rub The Fish Inside And Out With Garlic, Salt, And…

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