Mississippi Sound Baked Stuffed Redfish

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mississippi Sound Baked Stuffed Redfish Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy