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Thanksgiving Baked Stuffed Rockfish Recipe
In some parts of the Chesapeake Bay area stuffed rockfish is a Thanksgiving Tradition. Even though I rarely serve stuffed rock for Thanksgiving I love it and make it every time I catch a big one. Ingredients
- 1 Large Rockfish (4-5 pounds)- scaled and cleaned. Leave the head on.
- 2 fresh Limes-juiced
- 1/4 - 1/2 lb. of Butter
- Black pepper
- Blackened seafood seasoning
- Seasoning salt
- Old Bay Seasoning
- Heavy-duty aluminum foil
- Jack’s Smoked Mussels and Wild Rice Stuffing
- 2 large stalks celery
- 1 medium onion
- 1 stick butter or margarine
- 1 can whole smoked mussels
- 1 pkg. Uncle Ben's® Long Grain & Wild Rice (Original Recipe, 6.0-Ounce Box)
- 1 pkg. Stove Top Stuffing Mix (Savory Herb, 6-Ounce Box)
- 1 c. bread crumbs
Directions
- Wash and dry fish thoroughly.
- Place on a large sheet of heavy-duty aluminum foil. Make certain it is large enough to allow the juices to remain in the fish to marinate without leaking.
- Sprinkle inside and outside the cavity with little seasoning salt, blackened seafood seasoning, black pepper, Old Bay and fresh lime juice. Wrap tightly, and marinate the rockfish 4 to 6 hours.
- Prepare rice according to package directions. Allow rice to cool and add Smoked Mussels with oil.
- Finely chop celery and onions, sauté in margarine or butter until tender.
- Remove from heat and gently mix in Stove Top and bread cubes. Adjust moistness with water, as desired.
- Combined the rice and bead crumb mixtures.
- Stuff cavity of fish loosely with dressing and secure edges.
- Baste liberally with fat or oil.
- Bake at 350°F, basting frequently, until fish flakes easily when tested with a fork, 45 to 60 minutes.
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I'm a Jeresy girl and I know my Rockfish and this recipe rocks!
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