Mullet Fillets With Shrimp Stuffing

Oxmoor House
6 servings


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6 mullet fillets (about 2 1/4 pounds)
1/2 cup lime juice, divided
1/2 cup chopped onion
1/4 cup plus 2 tablespoons butter or margarine
4 slices white bread, cubed
1/3 cup plus 2 tablespoons water, divided
1/4 teaspoon dried tarragon leaves
1/8 teaspoon coarsely ground black pepper
1/2 pound medium shrimp, cooked, peeled, deveined, and chopped
1/2 teaspoon salt
1/2 cup tomato juice
2 teaspoons cornstarch
2 tablespoons grated Romano cheese


Combine fish and 1/4 cup plus 2 tablespoons lime juice in a 13- x 9- x 2-inch baking dish. Cover and let stand 30 minutes.

Sauté onion in butter in a large skillet until tender. Add bread cubes, tossing lightly. Stir in 1/3 cup water, tarragon, and pepper. Remove from heat. Add remaining 2 tablespoons lime juice, shrimp, and salt; mix well, and set aside.

Remove fish from lime juice; drain and discard juice. Return 3 fillets to baking dish. Spread stuffing mixture evenly over fillets; top with remaining fillets. Pour tomato juice around fish. Cover dish with aluminum foil. Bake at 350° for 30 minutes; uncover and continue baking 10 minutes or until fish flakes easily when tested with a fork.

Drain cooking liquid from fish into a small saucepan, leaving fish and stuffing mixture in baking dish. Combine cornstarch and remaining water, stirring to remove lumps. Stir dissolved cornstarch into reserved cooking liquid. Bring to a boil; reduce heat, and simmer 2 minutes or until thickened. Remove from heat.

Pour sauce over fish; sprinkle with cheese. Broil 4 inches from heating element 3 minutes or until browned. Cut stuffed fish in half, and serve immediately.

Created date

February 2010