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AMBASSADOR'S SHRIMP-STUFFED BASS
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1 (3-4 lb.) bass or flounder, dressed
a c. chopped green pepper
6 T. melted butter
1¾ c. soft bread crumbs
½ c. fresh parsley, chopped
2 T. lemon juice
12 med. shrimp, cooked and deveined
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½ c. chopped onion
¼ c. celery, diced
Lemon slices
1½ T. butter
½ c. water
Salt and pepper
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Prepare fish by making a slit down center of fish to tail. Cut meat along both sides of backbone, using knife to run along rib bones to form a pocket for the stuffing. Sprinkle both sides of pocket with salt and pepper to taste. Melt butter in a heavy skillet and sauté pepper, onion, and celery until tender but not brown. Remove skillet from heat and add bread crumbs, shrimp, parsley, water, ½ tsp. salt, and pepper to taste; mix lightly and stuff bass with mixture. Skewer if necessary and place on a foil-lined baking sheet. Dot with butter and sprinkle with lemon juice. Bake at 400º for 25-30 minutes or until meat flakes when raked with fork.
We hope you enjoy this free recipe from America's finest cookbook! To see more of the recipes listed you may return to the recipe index.
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