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  • 1 whole filleted redsnapper
  • 1 ounce smoked bang bang
  • 1 canned tuna, based on water.
  • 2 piles of spinach
  • 2 Fine chopped carrots
  • 4 cloves garlic
  • 1 sprig of chopped shallots
  • ½ lime juice
  • 1 tbs. honey
  • 1 tbs. cornstarch
  • ½ cup white wine
  • 2 tbs. olive oil


The filling:

Mix the smoked bang, the tuna, chopped 2 clove garlic and carrots and bring to taste with salt and pepper.

The sauce:

Fry the shallots in olive oil, then add the honey and lime juice. Bring to boil and dilute with the white wine. Season with salt and pepper. Thick the sauce by adding a mixture of cornstarch and water.

Cut the fish into two and bring the fish with salt and pepper. Put the filling on one half of the fish and then put the other half on this. Use cocktail sticks (toothpicks) every two fish parts to unite them.

Place the fish in the pan with the sauce and let it simmer over a low heat for 10 minutes.


Sauté the spinach in a pan with olive oil and season with garlic, salt and pepper.

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