another fresh seafood idea
Most recipes for stuffed fish call for whole fish. We tried a number of these. Although they were delicious, we always heard the same complaints. Cutting through the backbone is difficult, especially if the fish is large, and the servings usually look unappealing. Bones in most stuffed fish create an even bigger nuisance.
Because of these problems, we used only skinless, boneless fillets. You can still use the stuffing recipes with whole fish if you prefer.
- 6 medium skinless snapper fillets
- ½ pound small shrimp, coarsely chopped
- 6 slices bacon, diced
- ½ cup sliced fresh mushrooms
- 2 cups soft bread cubes
- 1 tablespoon minced onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sage
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, beaten
- 3 tablespoons margarine or butter, melted
In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well.
Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted margarine. Salt lightly. Bake at 450 F until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves. Serves 12.
Contributed by Joyce Taylor