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Cracker Crumb Blue Fish Filets

1/4 c Warm bacon fat
1/2 c Diced onion
1 c Washed; finely-diced celery
1/2 c Dry sherry
1/4 c Chopped dill
1 1/2 ts Celery salt
1 ts Freshly-ground black pepper
2 c Unsalted chowder crackers; finely crumbled
2 lb Blue fish small filets; (abt 4 to 5 filets)
3 tb Olive oil
Salt; to taste
Freshly-ground black pepper; to taste

Preheat oven to 425 degrees. In a saute pan over medium heat, heat the bacon fat. Add onions and cook for 4 to 5 minutes, until caramelized. Add celery and cook for 5 minutes more. Add sherry, stir and reduce by half. Add the dill, celery salt and pepper, and combine well. Add crackers and stir to combine. Remove mixture from the heat and cool. Brush skin of fish with olive oil. Season small bluefish filets with salt and pepper. Place 1/4 cup of the stuffing into center of each filet. Fold/roll tail over to encircle stuffing. Hold stuffed filets closed with tooth pick in center. Place filets in buttered baking dish, skin-side down. Drizzle any remaining oil over top. Roast in oven for 16 minutes or until center is cooked to 145 degrees. Serve with drawn butter. This recipe yields 4 to 5 servings.

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