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Bagged, Stuffed and Baked Bluefish
1 cleaned Bluefish or red Snapper, weighing 4 lbs., dressed, split and boned
1 Tbsp. flour
1/2 cup melted butter or margarine
2 1/2 cups seasoned stuffing
1/2 cup minced onion
1/4 cup minced fresh parsley
1 cup shredded carrots
Watercress (for garnish)
1. Wipe off fish with damp cloth; set aside.
2. Shake flour into empty brown-in-bag; place in pan.
3. Sprinkle fish inside and out with salt and pepper.
4. Combine 1/4 cup butter, stuffing, onion, parsley, and carrots; stuff cavity and secure opening with wooden toothpicks, or bind with soft string.
5. Place stuffed fish in brown-in-bag; brush with remaining butter and sprinkle outside with paprika.
6. Close bag loosely with twist tie about 2 inches from fish. (Bag should fit loosely over food). Puncture six 1-inch slits in top of bag with paring knife. (These allow air and water vapors to escape from bag).
7. Cook in preheated 350 degree oven 1 hour.
8. Remove pan from oven; allow to sit and cool several minutes.
9. To remove fish, slit top of bag with paring knife or scissors. (Steam escapes when bag is split, so use care not to burn yourself).
10. Remove fish to serving platter; garnish with watercress.
NOTE: It is important to follow directions to the letter for cooking in brown-in-bag. Make certain roasting pan is at least 2 inches deep (large enough to hold juices if bag should leak). Also, pan should be large enough so that no part of bag extends over sides during cooking. A terrific way to cook fish as it elminates basting and fish comes out juicy and tender.