Fish Fillets & Bayou Shrimp Stuffing
Source of Recipe
Mississippi Memories cookbook
List of Ingredients
3 tablespoons unsalted butter, divided
1 medium onion, fine chopped
1 medium celery rib, fine chopped
1 small green bell pepper, seed and fine chop
2 scallions, fine chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons bayou seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, divided
8 ounces medium shrimp (peel, devein, cut 1/2" -- pieces)
1 cup fresh bread crumbs
8 perch fillets (1 pound total)
1/4 teaspoon ground black pepper
lemon wedges for garnishRecipe
Note: can use perch in place of the red snapper if desired. If able to get snapper, the fillets are bigger, so buy 4 fillets, cut in half crosswise, and sandwich the stuffing between the two pieces. Preheat oven to 400ºF. Lightly spray a 13x9 inch baking dish with nonstick cooking spray. In a large skillet, heat 2 tbl. of the butter over medium heat. Add the onion, celery, bell pepper, scallion and garlic. Cook, covered, stirring occasionally, until veggies are softened, about 6 minutes. Remove from the heat and stir in the parsley, bayou seasoning, Worcestershire sauce and 1/4 tsp salt. Stir in the shrimp and bread crumbs.
Place 4 of the fillets, skin side down, in the baking dish. Mound one fourth of the filling over each fillet (don't worry that the stuffing doesn't neatly cover the fillets), and then cover them with the remaining fillets, skin side up. Dot them with the remaining 1 tbl. butter, then sprinkle with the remaining 1/4 tsp of salt and pepper. Bake until the fish is just opaque when flaked with a fork, 15-20 minutes. Using a spatula, transfer the stuffed fillets to dinner plates and serve immediately with lemon wedges. Serves 4.
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