Baked Stuffed Bluefish

Oxmoor House
10 to 12 servings


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1 (6-pound) bluefish, dressed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
3 cups sliced fresh mushrooms
3/4 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup Italian breadcrumbs
1 teaspoon chopped, drained pimiento
1 teaspoon seafood seasoning
1 lemon, sliced


Rinse fish thoroughly in cold water; pat dry. Sprinkle cavity with salt, pepper, and lemon juice. Set aside.

Sauté mushrooms, celery, and onion in olive oil in a large skillet until tender. Stir in breadcrumbs, pimiento, and seafood seasoning. Stuff cavity of fish with mushroom mixture. Place fish in a lightly greased shallow roasting pan.

Bake at 350° for 35 minutes or until fish flakes easily when tested with a fork. Carefully remove and discard skin from top of fish. Transfer fish to a serving platter. Garnish with lemon slices.

Created date

February 2010