Bake fish in a deep baking dish in hot oven, covered with foil, for 30 minutes at 425\u00b0.
lice a slit down the fish.
Spoon the cream cheese
art of the tail. Pound fish firmly to loosen it up
>5 to 2 lb fish so adjust your proportions accordingly
Wash fish quickly in cold water and pat dry.
Rub cavity with salt and pepper.
Stuff with Garden Vegetable Stuffing.
Close opening with skewers and lace with string.
Brush fish with salad oil.
Place fish in wire basket 4 to 6-inches from medium coals. Cook 45 minutes or until fish flakes easily with fork, turning 3 times and basting with mixture of butter and lemon juice.
150 degrees C). Lay the fish down dark side up. Make
Preheat oven to 350 degrees F.
Lightly coat a baking sheet with cooking oil.In a bowl, combine all ingredients except the fish fillets; then mix well and set aside.
Cut a slit lengthwise 3/4 of way through each fish fillet.
Place 1/6th of the stuffing into each slit on the fillet.
Gently place each stuffed fillet on oilded baking sheet.
Lightly sprinkle additional dill weed on the tops.
Bake 15 to 20 minutes, or until fish flakes easily.
Scale and clean fish.
Prepare stuffing: In a large fry pan, heat oil and saute onion and celery until transparent, about 4 to 5 minutes. Stir in breadcrumbs, sage, poultry seasoning, salt, pepper to taste and 1/4 cup water.
Stuff fish and sew up opening. Brush outside with oil. Place on a large baking sheet or jelly roll pan and bake in 400\u00b0F oven, allowing 10 minutes per inch of thickness (measured at the thickest point).
Serve on a hot platter, garnished with lemon wedges and parsley. Makes 8 servings.
Sprinkle fish with salt and pepper.
If whole fish, rub cavity with lemon juice.
Brush fish with oil outside and inside.
Mix all remaining ingredients and stuff pocket of fish.
Prepare heavy-duty foil to make large double piece.
Place fish on foil and wrap tightly so steam does not escape.
Cook over charcoal or gas grill for 15 minutes.
Turn over and cook 15 additional minutes.
Rub the cavities of fish with oil, then stuff with ginger and chives.
Bake or steam fish until done.
To serve hot, remove ginger and chives, then fillet.
To serve chilled, refrigerate before removing ginger and chives. Yields 4 servings.
Wash fish inside and out in cold water.
Drain and pat dry.
Have fish boned and cleaned for stuffing.
Wash and salt it 1/2 hour before stuffing it.
Wash it again.
Pat it dry.
Place in baking pan.
Cook celery, green onions and garlic in hot oil over medium heat until tender.
Remove from heat.
Add crabmeat and all else except fish and melted butter.
Brush fish with melted butter.
Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
Fold other half over top (can toothpick).
Place in 9 x 13 inch pan.
Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
Cover and bake at 375\u00b0F for 20 minutes.
Uncover and bake 10 minutes more until fish flakes easily.
n a large saucepan. Simmer fish for 5-8 mins. Remove
tbsp soy sauce. Add fish and coat in sauce. Chill
Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.
br>Place fish on a
Rinse fish thoroughly and pat dry.
ocket in each piece of fish, and fill with the pickle