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Moriches Bay Weakfish Stuffed With Ham and Olive

Source of Recipe

Long Island Fresh


List of Ingredients

1/4 cup (1/8 lb.) butter or margarine, softened
1 cup finely chopped ham
1 cup thinly sliced green onion (including some tops)
1/2 cup finely chopped pimiento-stuffed green olives
4 whole weakfish (each about I lb.) or 2 whole weakfish (each about 2 lb.), cleaned and scaled
All-purpose flour
Butter or margarine Salt and pepper


Recipe

Preheat oven to 5OO degrees F. Wipe fish with damp cloth, inside cavities and outside. Put a wide, shallow baking pan in oven to preheat.

Combine softened butter, ham, onions, and olives; mix well. Divide evenly among fish, tucking stuffing into each fish cavity. Coat fish with flour; shake off excess. Arrange fish in single layer on wax paper within reaching distance of range.

Remove pan from oven. Put butter in pan and swirl until melted (butter should be about 1/8 inch deep).

Lay a fish in pan; turn to coat with melted butter. Repeat with rest of fish, arranging in single layer in pan.

Return pan to oven and bake, uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a l-inch thick fish (measured in thickest portion after stuffing), allow 10 minutes. (Allow same ratio of thickness to timeÑI inch: 10 minutes for fish of all thicknesses.)

When done, transfer fish to a warm serving platter; add salt and pepper to taste and serve immediately.

Makes 4 servings.