stuffed redfish bimini
| Measure | Ingredient |
|---|---|
| 1 cup | Celery, finely chopped |
| 1 cup | Onion, finely chopped |
| ½ cup | Bell pepper, chopped |
| ½ pounds | Butter |
| 4 | Bread slices, stale |
| 2 | Eggs |
| 2 tablespoons | Evaporated milk |
| Wine, sherry | |
| Salt & pepper to taste | |
| Thyme | |
| Paprika |
Melt butter in skillet. Add vegetables, cook over slow fire until tender (20 minutes). Grate stale bread (white and whole wheat) to make 2 C bread crumbs. Combine crumbs with cooked vegetables. Add 2 raw eggs, evaporated milk, salt, pepper, thyme and dash of sherry.
Mix thoroughly and stuff fish. Place fish on large sheet of foil with ¼ lb butter placed over and around. Wrap fish; cook in preheated 375 degree oven for 2 hours, basting every ten minutes. Sprinkle paprika after first hour. Add water, 1 cup at a time to foil to prevent drying. After the second hour the dish is done. Also for: Reds, Bonefish, striper, Grouper Suggestions: Add shrimp, crabmeat and button mushrooms for rich feast. Recipe date: 11/28/87
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