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Corn Stuffed Whitefish

Ingredients
  Dressed whitefish/Other fish 3 Pound, boned (Fresh Or Frozen, 1 Dressed Whitefish)
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 3 Tablespoon
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Soft bread crumbs 1 Cup (16 tbs) (1.5 Slices)
  Chopped pimiento 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄8 Teaspoon, crushed
  Cooking oil 2 Tablespoon
Directions

Thaw fish, if frozen; pat dry with paper toweling.
Place fish in a well-greased shallow baking pan; sprinkle cavity generously with salt.
To make stuffing, in a medium saucepan melt butter or margarine.
Add onion and green pepper; cook till vegetables are tender, about 5 minutes.
Stir in drained corn, bread crumbs, pimiento, salt, and thyme; mix well.
Stuff fish cavity loosely with the corn mixture.
Brush skin with the cooking oil.
Cover fish loosely with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Use two large spatulas to transfer the whole fish to a serving platter.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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