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INGREDIENTS 1 whole fish, 3-4 pounds (ask fishmonger to butterfly fish to allow room for more stuffing) salt and pepper 4 Tablespoons unsalted butter, softened (divided) 1/2 cup finely chopped celery 1/2 cup finely chopped shallot (onion or leek may be substituted) 4 cups crumbled cornbread (your favorite recipe, without sugar) 2 eggs, beaten well with 1/4 cup water 2 Tablespoons dried sage 2 Teaspoons each dried thyme and basil 1/4 cup fresh parsley, finely chopped DIRECTIONS Place fish in a large roasting pan and season inside and out with salt and pepper. Rub with 1 Tablespoon butter. Set aside. Melt 1 Tablespoon butter in heavy skillet. Stir in celery and shallot .Sauté until softened. Mix into cornbread along with egg/water mixture, sage, thyme, basil and parsley. Fill fish with cornbread stuffing, mounding excess alongside the fish and compacting lightly as needed. Melt remaining butter and pour over stuffing. Bake 45 minutes or until done. Serve hot. Cover and refrigerate leftovers. Copyright © 2014 Stefanie Samara Hamblen |
