BAKED STUFFED FISH
Red Snapper or similar fish may be used. Pictured with Plantain cakes.
- 1 whole fish, 3-4 lbs. (1.5-2kg) cleaned and scaled
- 45 mL butter
- salt and pepper to taste
- 1 garlic clove, minced
- 1 large onion thinly sliced
- 500mL bread crumbs
- 50mL green onions
- 1 hot pepper, seeded and chopped
- 30 mL lime OR lemon juice
- 1 tomato sliced
- Split the fish lengthwise to expose the cavity. Rub the fish inside and outside with a mixture of 1 tbsp. (15mL) of butter, salt, pepper and garlic. Let stand while preparing stuffing.
- In a small pan, heat 2 tbsp. (30 mL) butter, saute half of the onions until soft, add bread crumbs, green onions, hot pepper, lime juiuce, salt and pepper, consistency of stuffing should be moist.
- Fill cavity of fish with stuffing. Secure edges with skewers or sew together.
- Place fish in a buttered baking dish. Arrange remaining onion slices and tomatoes over fish. Sprinkle with bread crumbs. Add 1 cup (250mL) of hot water to dish. Bake at 400F (200C) for 30-40 minutes.
If preferrred omit onion and tomato slices over fish. Instead baste with lime juice and garnish with lime wedges.
3 hard, yellow plantains
5 mL salt
10 mL white pepper
30 mL butter
5mL baking powder
oil for deep frying
- Peel the plantains and cook in water until tender, about 30 minutes
- Chop plantain coarsely, mash until smooth or use food processor. Cool
- Add salt, pepper, butter and baking powder. Mix well. Shape into cakes about 1in. (2.5cm) in diameter.
- Heat oil to 365F (185C). Deep-fry plantain cakes until light brown. Drain on paper towels.
Serve hot with fish.