| 5 | lb | Red snapper cleaned and prepared for baking, with backbone removed and head and tail left on (or substitute sea bass striped bass, or pike ) |
| | Juice of 4 limes |
| 2 | | Cloves garlic, minced |
| | Salt |
| | Black pepper to taste |
| | FOR THE STUFFING |
| 4 | sl | White bread, torn into small pieces |
| 1/2 | c | Milk |
| 2 | tb | Spanish olive oil |
| 2 | tb | Salted butter |
| 1 | sm | Onion, finely chopped |
| 1/2 | sm | Green bell pepper, seeded and finely chopped |
| 1 | sm | Tomato, seeded and finely chopped |
| 1 | | Clove garlic, minced |
| 1/2 | c | Minced baked ham |
| 3 | tb | Dry sherry |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Finely chopped parsley |
| | Salt |
| | Black pepper to taste |
| 1/2 | lb | Small raw shrimp, shelled and deveined |
| 1 | | Lobster tail simmered in salted water to cover over medium heat until cooked, about 5 minutes, and sliced into 4 pieces |
