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 Bread slices, stale
2 Eggs
2 tablespoons Evaporated milk
Wine, sherry
Salt & pepper to taste

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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