Re: Whos got Stufted Redfish Recipe?
Baked Stuffed Whole Redfish<br /><br />The stuffing<br /><br />1 pound fresh lump crabmeat, picked over for shells and cartilage<br />2 teaspoons Tony's Chacheres or Cajun Seasoning<br />4 tablespoons butter, plus 3 tablespoons melted unsalted butter<br />1/2 cup minced yellow onions<br />1/4 cup minced celery<br />1/4 minced green bell peppers<br />1/4 cup finely chopped fresh parsley leaves<br />1 tablespoon minced garlic<br />1/4 cup mayonnaise<br />1 egg, lightly beaten<br />3 tablespoons fresh lemon juice<br />1 tablespoon Worcestershire sauce<br />1 tablespoon hot sauce<br />1 1/2 cups crushed buttery, flaky crackers<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br />20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise<br /><br />In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.<br /><br />Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat. <br /><br />Stuff fish, skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of wax paper under the fish will make it easier to transfer to serving platter.<br /><br />Basting sauce<br /><br />Make a basting sauce: Blend 1 stick butter, 2 tablespoons lemon juice, salt, Worcestershire sauce and Tabasco sauce to taste, the add a couple of tablespoons of oil. Pour over fish before baking. Baste often.
<br /><br />How many pounds is the fish? Need to know before you bake it.<br /><br />We'll I'm off to get my own Red and will check back here tomorrow to see if you need measurements.
