Baked Stuffed Bluefish Recipe

Name: Baked Stuffed Bluefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-pound) bluefish, dressed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon lemon juice; 3 cups sliced fresh mushrooms; 3/4 cup chopped celery; 1/2 cup chopped onion; 1 tablespoon olive oil; 1/4 cup Italian breadcrumbs; 1 teaspoon chopped, drained pimiento; 1 teaspoon seafood seasoning; 1 lemon, sliced

Servings: persons

1 (6-pound) bluefish, dressed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
3 cups sliced fresh mushrooms
3/4 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup Italian breadcrumbs
1 teaspoon chopped, drained pimiento
1 teaspoon seafood seasoning
1 lemon, sliced

1
Rinse fish thoroughly in cold water; pat dry. Sprinkle cavity with salt, pepper, and lemon juice. Set aside.
2
Saute mushrooms, celery, and onion in olive oil in a large skillet until tender. Stir in breadcrumbs, pimiento, and seafood seasoning. Stuff cavity of fish with mushroom mixture. Place fish in a lightly greased shallow roasting pan.
3
Bake at 350u00b0 for 35 minutes or until fish flakes easily when tested with a fork. Carefully remove and discard skin from top of fish. Transfer fish to a serving platter. Garnish with lemon slices.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (6-pound) bluefish, dressed, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice, and more.

Yes, Baked Stuffed Bluefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Bluefish

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