Wayne's Words Archive
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This recipe is for one, 2 pound striper filet, feeding about four people.
The Shrimp Stuffing:
1/2 pound shrimp, peeled, de-veined and rinsed
1 tablespoon margarine
1/4 teaspoon cayenne
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 tablespoon Worcestershire sauce
1/2 tablespoon brown spicy mustard
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped onion, Vidalia preferred
1 tablespoon grated lemon peel
2 to 3 cups soft bread crumbs
Drink 3/4 of a can of beer (best part of this recipe). Leave rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer.
How To Work It: After can of beer is warm, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.
Grind and mix cayenne, thyme, oregano, and red pepper.
Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled.
Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved.
It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.
The Ingredients for Fish:
2 pound striped bass filet
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 tablespoon chili powder
1 tablespoon margarine
Fixing the fish: Heat oven to 425 degrees.
Combine all spices in a bowl and grind 'em up real good.
In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can.
Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.
Place in oven for about 30 minutes or until fish flakes easily with a fork.