Making an easy fish dish was on my mind when I bought a whole fish. (Head and tail attached.) My experience with fish is extensive. The first time I cooked a whole fish was on a barbecue in the tiny yard of little cottage by the water in Provincetown, Massachusetts. Honestly, it was a time when you could go to the docks and the fisherman would give you the catch that the tourist fisherman didn’t want. (Nice.) Someone started this little barbecue up, after I had brought the fish from the boat. The fish grilled up quickly and I watched it closely. This was the second or third time I had cooked anything in my life. All went well, once cooked the fish flesh was flakey and fell apart. Everyone enjoyed it. I was grinning from ear to ear. I had cooked something!
Well, I bought fresh Red Snapper over a week ago. It had red scales that shimmered, a thick body and it was enough fish for maybe three to four people. When I came home, I looked for a recipe for baked and stuffed fish. There are many recipes for stuffed fish! Here’s what I found.
*BAKED STUFFED FISH
Use a whole 3 to 5 pounds fish. Clean and rub the inside with salt. Make mushroom-onion stuffing and lightly pack in cavity. Fasten with skewers. Brush with salad oil and sprinkle with salt. Place in a greased shallow pan and bake 10 minutes per pound up to 4 pounds. Add 5 minutes per pound over 4 pounds.
OR Preheat oven to 350˚ Bake for 40-50 minutes**
I changed the recipe for the stuffing to:
1 whole medium onion
1 cup of baby belle mushrooms sliced
Sauté in olive oil
Add some salt and pepper
1½ cup of Panko breadcrumbs
Original Stuffing Recipe:
Brown 3/4 cup chopped mushrooms and 3 tablespoons chopped onion in 1/4 cup butter. Combine with 2 1/2 cups soft breadcrumbs. Use white wine if you need moisture. Serve with Lemon Butter Sauce.
LEMON BUTTER SAUCE:
1/2 c. butter
2 tbsp. lemon juice
Melt butter and add lemon juice.
NOTES: I was not prepared to cut open the fish and clean it. That was a new threshold to cross in cooking. So I took my trusty knife and opened up the fish. (Sharp knives are a must). There were guts I had to remove. With my eyes slightly closed I managed that. (Did I hold my breath? Probably.) There was blood coming from some where near the head and I had to wash and drain the fish. (That was interesting; well I am trying to learn about cooking.) In the end, the fish was tender and flakey. The temperature for the oven was 350˚ and I cooked it for 50 minutes. I baked the fish in aluminum foil. I combined two recipes. Here are links to the two recipes:
*http://www.cooks.com/rec/doc/0,1917,147184-227202,00.htmlRetrieved May 13, 2011.
The first recipe is very short* and I modified it from a Paula Dean Recipe**.
**http://www.foodnetwork.com/recipes/paula-deen/mushroom-stuffed-baked-red-snapper-recipe/index.html Retrieved May 13, 2011
Enjoy fresh baked fish.
“Provincetown the arrow that shot through.” Anonymous