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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Bone the striped bass through the back and remove any stray bones, and
store fish in the refrigerator.
Cook the onion and garlic in a tablespoon of butter in a medium saute pan
over medium heat until the onion is traanslucent, about 10 minutes. Add
the mushrooms, turn othe heat up to high, and continue cooking until all
the liquid released by the mushrooms evaporates. Remove the pan from the
heat and immediately stir in the shrimp so it is cooked by the hot mushroom
mixture. Transfer the mixture to a mixing bowl.
Stir the rest of the ingredients - except the remaining butter - into the
mushroom mixture and let cool for at least an hour in the refrigerator.
Preheat the oven to 400F and spread the stuffing evenly into the fish.
Butte ra roasting pan or oval casserole with half the remaining butter and
carefully set the fish on its side in the pan. Dot the fish with the
remaining butter. Bake for approximately 20 minutes (about 15 minutes per
inch of thickness including the stuffing). To check for doneness,
carefully slide a knife between the stuffing and the top fillet to see if
the fish is opaque or check the stuffing temperature with an instant-read
thermometer - it should be 135F (about 5F cooler than the fish itself?.
Cut the fish crosswise into 6 sections (3 each if you've used 2 smaller
fish) and serve on hot plates. Pass any sauce in a sauceboat at the table.
Substitutes: Whole fish such as blackfish, large drums, grouper, large
porgies, ocean perch, red snapper, rockfish, sea bass, sea trout, walleye,
weakfish, tilapia
Contributor: Fish and Shellfish
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