Corn Stuffed Whitefish Recipe
Ingredients
1 3-pound fresh or frozen dressed whitefish or other fish, boned
1 tablespoon butter or margarine
1/4 cup chopped onion
3 tablespoons chopped green pepper
1 12-ounce can whole kernel corn, drained
1 cup soft bread crumbs (1 1/2 slices)
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/8 teaspoon dried thyme, crushed
2 tablespoons cooking oil
Directions
Thaw fish, if frozen; pat dry with paper toweling.
Place fish in a well-greased shallow baking pan; sprinkle cavity generously with salt.
To make stuffing, in a medium saucepan melt butter or margarine.
Add onion and green pepper; cook till vegetables are tender, about 5 minutes.
Stir in drained corn, bread crumbs, pimiento, salt, and thyme; mix well.
Stuff fish cavity loosely with the corn mixture.
Brush skin with the cooking oil.
Cover fish loosely with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Use two large spatulas to transfer the whole fish to a serving platter.
Place fish in a well-greased shallow baking pan; sprinkle cavity generously with salt.
To make stuffing, in a medium saucepan melt butter or margarine.
Add onion and green pepper; cook till vegetables are tender, about 5 minutes.
Stir in drained corn, bread crumbs, pimiento, salt, and thyme; mix well.
Stuff fish cavity loosely with the corn mixture.
Brush skin with the cooking oil.
Cover fish loosely with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Use two large spatulas to transfer the whole fish to a serving platter.
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