Mississippi Sound Baked Stuffed Redfish

Oxmoor House
6 servings


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1 (5- to 6-pound) dressed redfish
1 large onion, chopped
1 small green pepper, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped celery
1 tablespoon shortening
1 pound medium shrimp, peeled and deveined
1 (12-ounce) container standard oysters, drained
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
Dash of ground thyme
4 slices bread, cubed and toasted
Green pepper rings
Lemon slices


Rinse fish thoroughly in cold water, and pat dry. Place fish in an aluminum foil-lined shallow baking pan.

Sauté onion, green pepper, garlic, parsley, and celery in shortening in a large skillet until tender. Add shrimp, oysters, bay leaf, and seasonings; cook over medium heat, stirring constantly, 5 minutes or until shrimp turns pink. Discard bay leaf. Stir in bread cubes.

Place stuffing in fish cavity; secure with skewers or wooden picks. Pour Creole Sauce over fish. Bake, uncovered, at 350° for 40 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter. Garnish with green pepper and lemon.

Created date

February 2010