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Grilled Stuffed Bluefish

Western.Chefs's picture
Ingredients
  Bluefish/Striped bass 3 1⁄2 Pound, dressed
  Butter/Margarine 2 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Green onions 3 , minced
  Soft bread crumbs 3 Cup (48 tbs)
  Tomato 1 Medium, diced
  Salt To Taste
  Thyme leaves 4
  Pepper To Taste
  Lemon juice 1 Tablespoon
Directions

1. Prepare outdoor grill for barbecuing.
2. With vegetable peeler or fish scaler, remove any scales from fish. Cut 3 or 4 crosswise slashes, about 1/2 inch deep, on each side of fish. Rinse fish; pat dry with paper towels.
3. In 10-inch skillet over medium heat, melt 6 tablespoons butter or margarine (3/4 stick). Add mushrooms and green onions; cook until vegetables are tender. Remove from heat; stir in bread crumbs, tomato, 1/2 teaspoon salt, 1/2 tea spoon thyme, and 1/4 teaspoon pepper.
4. Place fish on double thickness of heavy-duty foil; spoon mushroom mixture into fish cavity; secure with toothpicks. Sprinkle fish with lemon juice, 1/2 teaspoon salt, 1/4 teaspoon thyme, and 1/8 teaspoon pepper; dot with 2 tablespoons butter or margarine 1/4 stick). Wrap fish tightly with foil, being careful seam is folded several times to seal in juices;
5. Place foil-wrapped fish on grill over medium coals; cook 30 minutes, turning once, until fish flakes easily when tested with fork. Place fish on warm large platter. Discard toothpicks; pour juices in foil over fish.

Recipe Summary

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

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