| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Mike03 |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C40)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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