Baked Fish With Shrimp Stuffing Recipe
Ingredients
| 1 dressed whitefish, bass, or lake trout, 2 to 3 lbs. | ||
| 1 cup chopped cooked shrimp | ||
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 3/4 Teaspoon | |
| Few grains pepper | ||
| Thyme | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Apple cider | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Rinse fish under cold water; drain well and pat dry with absorbent paper.
Sprinkle fish cavity generously with salt.
Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme.
Gradually pour 1/4 cup melted butter over bread mixture, tossing lightly.
Lightly pile stuffing into fish.
Fasten with skewers and lace with cord.
Place fish in a greased shal low baking pan and brush with a mixture of the cider and 2 tablespoons melted butter.
Bake at 375°F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork.
If desired, place fish under broiler 3 to 5 minutes.
Transfer to a heated platter and remove skewers and cord.
Garnish platter with sprigs of parsley.
Serve with scalloped potatoes and buttered French-style green beans.
Sprinkle fish cavity generously with salt.
Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme.
Gradually pour 1/4 cup melted butter over bread mixture, tossing lightly.
Lightly pile stuffing into fish.
Fasten with skewers and lace with cord.
Place fish in a greased shal low baking pan and brush with a mixture of the cider and 2 tablespoons melted butter.
Bake at 375°F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork.
If desired, place fish under broiler 3 to 5 minutes.
Transfer to a heated platter and remove skewers and cord.
Garnish platter with sprigs of parsley.
Serve with scalloped potatoes and buttered French-style green beans.
Chef
