1 lemon
1/2 cup (1 stick ) butter
1/2 cup chopped onion
1/2 cup chopped celery
1 ( 4 oz.) can
mushrooms
3 cups cooked rice
3 Tbsp. toasted sesame
seeds
1 tsp. thyme
1 Tbsp. chopped parsley
Salt and pepper
Rinse fish well and pat
dry. Sprinkle with salt, pepper, and
juice from 1/2 lemon, inside and
out. Place fish in baking pan lined with
enough foil to cover fish. Sauté celery
and onions in butter until tender. Add
to rice along with the remaining ingredients to make the stuffing. Stuff cavity of fish and place the rest of
the stuffing around the fish. Thinly
slice remaining lemon half. Halve each
slice and arrange on top of fish. Wrap
foil firmly around fish and stuffing, leaving vent at top for steam to
escape. Bake at 350 degrees for 1 to 1 1/2 hours or until fish is flaky.
Donald used to do a lot of fresh
water fishing and occasionally would catch a really big bass. He got out of sorts if I didn't treat his great catch with the
proper respect, so I had to figure out some way to cook a big fish. It would make more "fish sticks" than we would eat in a year. This turned out to be Donald's favorite
recipe for a big fish. It also works
well with snapper, grouper, or redfish.
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