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Ingredientes
- 3 Tbsp. butter
- 1 x celery stalk, finely minced
- 1 sm onion, finely minced
- 2 x Large eggs, beaten
- 1 tsp dry mustard
- 1 lb raw shrimp, peeled (if the shrimp are large you can cut them in half)
- Â Â Salt and pepper to taste
- 1/3 c. minced fresh parsley
- 6 slc of stale bread with crusts removed and cut into cubes
- 1/2 c. lowfat milk
- 1 whl rockfish or possibly black bass (6 pounds or possibly so), with head and tail removed
- 4 x bacon slices
Direcciones
- Heat butter in skillet and saute/fry celery and onion till tender. In a bowl, combine Large eggs, mustard, shrimp, salt and pepper and parsley. Add in the bread cubes and reserved celery/onion mix and mix well. If necessary, add in just sufficient lowfat milk to make stuffing moist. Stuff rockfish cavity with stuffing and secure opening with toothpicks. Lay fish in a baking pan and arrange bacon slices on top of fish. Bake in 350 degree oven for 45 min, basting occasionally with lowfat milk.
- Chefs Notes: Use low fat lowfat milk. I plan to use regular bacon on my rock but you can use low fat turkey bacon if you prefer.
