Stuffed redfish bimini

Yield: 1 Servings

Measure Ingredient
1 cup Celery, finely chopped
1 cup Onion, finely chopped
½ cup Bell pepper, chopped
½ pounds Butter
4 \N Bread slices, stale
2 \N Eggs
2 tablespoons Evaporated milk
\N \N Wine, sherry
\N \N Salt & pepper to taste
\N \N Thyme
\N \N 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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