1. Preheat oven to 450°F.
  2. Wash the fish thoroughly and dry on paper towels. Score both sides of the fish 3 times. Rub the fish with ‘The Original’ Bird’s Nest Dockmaster Rub. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
  3. In a medium frying pan over medium heat, melt 2 tablespoons of butter. Add the okra, onion, and red pepper and cook until just tender, about 5 minutes. Stuff the belly of the fish with okra, onion, and pepper. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with the white wine.
  4. Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through about 10 to 15 minutes.
    Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.



  • Two whole 1-pound red snappers, cleaned
  • ‘The Original’ Bird’s Nest Dockmaster Rub
  • ¼ pound butter, plus more for greasing foil
  • ½ pound okra, chopped
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 tablespoons white wine

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