This is a print preview of "Roasted Stuffed Red Fish" recipe.

Roasted Stuffed Red Fish Recipe
by Global Cookbook

Roasted Stuffed Red Fish
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  Servings: 3

Ingredients

  • 3 Tbsp. Extra virgin olive oil - (approx) plus
  •     Extra extra virgin olive oil for brushing fish
  • 2/3 c. Minced onion plus
  • 2/3 c. Minced celery plus
  • 2/3 c. Minced green bell pepper
  •     (for 2 c. mirepoix, in all)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. Minced chorizo sausage - (abt 1 link) rendered, liquid removed
  • 1 c. Minced leeks, white parts only
  • 1/2 c. Minced cooked shrimp or possibly crawfish
  •     Bayou Blast see * Note
  • 1 pch Fresh thyme
  • 1/2 c. Fresh bread crumbs
  • 1 x Red fish - (4 to 5 lbs) cleaned, scaled,
  •     and gutted
  • 1 c. Minced tomatoes - (to 1 1/2 c.)
  •     Extra-virgin extra virgin olive oil for drizzling
  •     Blanched white asparagus for serving

Directions

  1. Preheat oven to 400 degrees.
  2. Heat 1 Tbsp. oil in a small skillet, add in half of minced vegetable mirepoix and saute/fry 2 to 3 min till softened; season to taste with salt and pepper. Add in chorizo and leeks and cook 2 min. Add in shrimp, toss to mix and season with Bayou Blast and thyme. Add in bread crumbs and cook a few moments more, just till mix is heated through. Transfer to a bowl to cold. Taste and adjust seasoning.
  3. Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches wide. Season pocket and stomach cavity generously with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff half of stuffing into pocket and remainder into cavity. Brush entire fish with extra virgin olive oil.
  4. Make a salsa: Combine tomatoes with remaining c. of minced vegetable mirepoix and about 1 1/2 Tbsp. oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 min, till just cooked through.
  5. To serve, transfer fish to a large platter and drizzle with extra-virgin extra virgin olive oil. Remove fish from bone at table.
  6. This recipe yields 3 to 4 servings.