Baked Corn Stuffed Fish
|Corn bread mix||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned whole kernel corn||8 Ounce (1 Can)|
|Snipped parsley||1 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
|White bread slice||3 , toasted and cut into cubes to make 2 1/2 cups|
|Dressed fish||4 Pound|
|Butter/Margarine||2 Tablespoon, melted|
Prepare corn bread mix according to package directions.
Cool corn bread, and then coarsely crumble enough of it to make 2 cups.
In a skillet cook bacon till crisp.
Remove bacon and crumble.
Set bacon aside.
Cook onion and celery in bacon drippings till tender but not brown.
Remove from heat.
For stuffing, drain the corn, reserving liquid.
In a medium mixing bowl combine corn, bacon, onion mixture, egg, parsley, sage, and salt Add crumbled corn bread and bread cubes.
Toss lightly till well mixed.
Add enough of the reserved corn liquid to moisten (2 to 4 tablespoons), tossing gently to mix.
To stuff fish, brush cavity with half of the butter or margarine.
Fill fish cavity with stuffing, lightly patting stuffing to flatten evenly.
Tie or skewer fish closed.
Place stuffed fish in a greased large shallow baking pan.
Brush outside offish with remaining butter or margarine.
Cover loosely with foil.
Bake in a 350° oven for 50 to 60 minutes or till fish is done