|Striped bass||5 Pound|
|Cooked shrimp||1⁄2 Pound, chopped|
|Onions||3 , chopped|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Celery stalks||3 , chopped|
|Fish/Shrimp stock||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , chopped|
Clean, wash, and salt fish.
Saute onion and celery in olive oil until tender.
Add chopped eggs and shrimp.
Add bread crumbs and enough stock to moisten; stuffing should not be runny.
Stuff fish and skewer or sew opening closed.
Place in oiled baking pan and dot with butter.
Bake in a moderate 350 degree oven for about 1 hour or until flesh flakes easily, basting occasionally with butter and juices in pan.
Garnish with lemon slices and serve hot or cold.
Serving size: Complete recipe
Calories 3955 Calories from Fat 1590
% Daily Value*
Total Fat 179 g274.7%
Saturated Fat 55.1 g275.7%
Trans Fat 0 g
Cholesterol 3164.8 mg1054.9%
Sodium 3026 mg126.1%
Total Carbohydrates 57 g19.1%
Dietary Fiber 10.1 g40.4%
Sugars 22.5 g
Protein 503 g1005.2%
Vitamin A 113% Vitamin C 82.9%
Calcium 72.9% Iron 174.3%
*Based on a 2000 Calorie diet