Baked Fish With Shrimp Stuffing
|Whitefish/Bass / lake trout||3 Pound, dressed|
|Chopped cooked shrimp||1 Cup (16 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Chopped parsley||2 Tablespoon|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Apple cider||2 Tablespoon|
|Melted butter/Margarine||2 Tablespoon|
Rinse fish under cold water; drain well and pat dry with absorbent paper.
Sprinkle fish cavity generously with salt.
Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme.
Gradually pour 1/4 cup melted butter over bread mixture, tossing lightly.
Lightly pile stuffing into fish.
Fasten with skewers and lace with cord.
Place fish in a greased shal low baking pan and brush with a mixture of the cider and 2 tablespoons melted butter.
Bake at 375Â°F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork.
If desired, place fish under broiler 3 to 5 minutes.
Transfer to a heated platter and remove skewers and cord.
Garnish platter with sprigs of parsley.
Serve with scalloped potatoes and buttered French-style green beans.