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Mississippi Sound Baked Stuffed Redfish

Yield 6 servings


  • 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
  • Creole Sauce
  • Green pepper rings
  • Lemon slices

How to Make It

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

  2. 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.

  3. 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.

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