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Baked Stuffed Redfish
Follow recipe for Unstuffed Redfish.
Stuffing (approximately measures):
3/4 cup plain bread crumbs
1 can claw Crab Meat
1 cup or can chopped Shrimp, either cooked or raw
2 green onions, chopped
Salt, red and black pepper to taste
(Lobster Meat can be used instead of Crab.)
Mix and add enough milk to hold together like dressing. Make deep diagonal slits in fish while raw. Fill each of the 4 or 5 slits with dressing then pour on gravy and bake about 45 minutes. When done, stick a thin round of lemon in each slit; sprinkle with paprika; cover top of fish with chopped parsley.