Stuffed redfish bimini
1 Servings
Ingredients
Quantity | 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 |
Directions
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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