Stuffed Rockfish
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| |
| 2 | whole rockfish fillets with skin still intact totaling about 4 |
| lb. | |
| 1/4 cup | butter |
| 1 small | onion, chopped |
| 3 stalk | celery, chopped |
| 2 | eggs, beaten |
| 1/2 tsp | dried sage |
| 1/2 tsp | dry mustard |
| 1/4 cup | fresh parsley, chopped |
| 2 cup | plain bread crumbs |
| | salt and pepper to taste |
| |
| place butter in a skillet and melt. saute onion and celery until |
| tender. meanwhile combine beaten eggs, sage, dry mustard, parsley, |
| bread crumbs and salt and pepper and mix well. add onion and celery |
| and mix well. place one rockfish fillet skin side down on the bottom |
| of a lightly greased baking dish. spread stuffing mixture on the |
| fillet and place remaining fillet on top skin side up. bake at 350 for |
| about 40 minutes. if you cannot find rockfish, feel free to substitute |
| any other large fish such as bluefish, sea bass or flounder. |
| |
| notes |
| the skinny: use your favorite egg substitute. |
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| (ID: 7759) Mirror: rec.food.recipes: Sun, May 9, 2004 |