Fisherman's surprise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fish; dressed (to 4 lb.) |
| 2½ | teaspoon | Salt; divided |
| ¼ | cup | Onion; chopped |
| ¾ | cup | Celery; chopped |
| ⅓ | cup | Butter (or marg.); melted |
| 1 | quart | Bread cubes; day-old |
| dash | Pepper | |
| 1 | teaspoon | Thyme |
| 2 | tablespoons | Water; (opt.) |
| 3 | slices | Bacon |
Directions
Wash and dry fish. Sprinkle inside and out with 1-½ teaspoons salt.
Saute onion and celery in butter until tender; add to bread cubes along wiht remaining salt and other seasonings; mix thoroughly. If stuffing seems dry, moisten with water.
Stuff fish loosely; sew opening wiht needle and string, or close with skewers. Place fish in a well-greased baking pan. Arrange bacon slices over fish.
Bake at 350 degrees for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted butter. Remove string or skewers from opening. Place fish on hot platter; serve immediately.
SOURCE: Southern Living Magazine, March, 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94