The best way to a fisherman’s heart is through his fly. ~Author Unknown
There’s nothing I love more than stuffed ‘anything’. A tasty something, inside a vessel of another tasty something is really kinda cool.
I remember the 1st time I saw this dish, or a variation of it. It was decades ago and I went on lunch break with a co-worker. She was lucky enough to have her girlfriend bring her a homemade dish that consisted of baked stuffed fish. When she unwrapped the fish, the steam came billowing out…and the smell!
Then she lifted that first bite with her fork…really, if food porn daily included video…this would be the most viewed, I’m sure. Yes. I think I totally forgot about my lunch, altogether. As we all sat and chatted with each other, the conversation was on a variety of subjects. Gossip, laughing…etc. But I don’t think I contributed much, being hypnotized and all. I kept trying to tell her, through mental telepathy, to give me her fish. All of it. But I wasn’t even offered a bite. Sad.
As we were heading back to the office, I was rehearsing the recipe in my head. I went to the store after work, and made this version when I got home. Yay me!
1/4 cup chopped celery
1/4 cup chopped green onion
1/4 cup green bell pepper
1 clove garlic, minced
4 tablespoons butter
1/2 lb shrimp, coarsely chopped
3/4 cup-1 cup breadcrumbs
2 tablespoons real lemon juice
1/2 lb lump crab meat, picked through for cartilage
2 tbsp chopped parsley
1 egg, beaten
2 tbsp mayonnaise
1/2 tsp mustard
salt & pepper
1 lg whitefish (3-5 lbs), scaled and cleaned (keep the head on)
3 tbsp melted butter
1 lemon cut into wedges
Saute the celery, onion, and bell pepper in the butter over medium heat until soft, about 2-3 minutes. Season with salt and pepper. Add the shrimp and garlic; cook for 1 minute stirring constantly. Remove from the heat and let cool.
Butter a shallow baking dish and pre-heat the oven to 350 degrees f. Pat the fish dry, liberally salt the inside and place the fish in the baking dish.
After the vegetables have cooled, add the breadcrumbs, crab, parsley,egg, mayo, mustard and lemon juice. Mix well, but try not to break up the crab too much. Loosely stuff the fish, and brush the top with melted butter.
Bake for 45-55 minutes. When the fish is done, divide it into portions and serve with lemon wedges.