Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Baked Stuffed Hybrid Striped Bass |
Seafood-4065 |
| Ingredients |
|
| 1/2 cup |
onion, chopped |
| 1/8 teaspoon |
pepper |
| 1/4 cup |
celery, chopped a pinch of dried tarragon |
| 1/2 cup |
mushrooms, chopped |
| 2 pounds |
hybrid striped bass fillets |
| 3 tablespoons |
butter lemon or lime juice |
| 2 cups |
soft bread crumbs |
| 3-4 |
peeled tomatoes |
| 1 teaspoon |
salt |
| |
| Preparation |
|
| Preheat oven to 375 degrees F. Saute; in a large
sauce pan the onion, celery, and mushrooms in butter for 5 minutes.
Stir into the sauted vegetables the bread crumbs, salt, pepper
and tarragon. Grease a large shallow baking dish. Arrange the
hybrid striped bass fillets in the baking dish and sprinkle
with lemon or lime juice. Spread stuffing over the fish fillets.
Cover with the tomato slices. Bake uncovered for 35 to 40 minutes.
Yield
6 servings |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
