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Shrimp-stuffed Bluefish

1/4 lb. butter
1/4 cup finely chopped shallots or scallions
1/2 cup flour
2 cups Fish Stock
1 lb. Shrimp, cooked, peeled, and finely chopped
1/2 cup finely chopped mushrooms
1/2 tsp. salt
Few grains cayenne
1 (3 lb.) Bluefish, dressed and split with backbone removed
Parsley


Saute the shallots in the butter over low heat. Do not brown. Stir in the flour and then the Fish Stock, simmer about 5 minutes and add the Shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened.


Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested.


Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs.


4 servings


If a lean fish is substituted (Pollock, red Snapper, Haddock, Cod, etc.), fish should be brushed generously with oil before baking.



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