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Ingredients:
2 2 pound whole striped bass
1 onion; finely chopped
1 clove garlic; finely chopped
1/4 Cup(s) butter
1/2 Pound(s) mushroom; finely chopped
1 Pound(s) medium shrimp; cut into 1/2 inch pcs
3 Teaspoon(s) thyme; chopped
1 Bunch(s) spinach leaf; blanched and rough chop
1/2 Cup(s) fresh bread crumbs; softened with 1/4c milk
1 salt and pepper
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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