Corn-Stuffed Fish Recipe

Ingredients

1 3-pound fresh or frozen dressed whitefish or other fish, boned

1 tbsp butter or margarine

1/4 cup chopped onion

3 tbsp chopped green pepper

1 12-ounce can whole kernel corn, drained

1 cup soft bread crumbs (1 1/2 slices)

2 tbsp chopped pimiento

1/2 tsp salt

1/4 tsp dried thyme, crushed

1 to 2 tbsp cooking oil

Oven 350^o

Method

Thaw fish, if frozen; pat dry with paper toweling. Place in a well-greased shallow baking pan; sprinkle cavity generously with salt.

For corn stuffing, in a medium saucepan melt the butter or margarine. Add onion and green pepper; cook about 5 minutes or till onion is tender. Stir in corn, bread crumbs, pimiento, salt, and thyme; mix well,

Stuff fish cavity loosely with corn mixture. Brush skin of fish with cooking oil. Cover loosely with foil. Bake in a 350o oven for 45 to 60 minutes or till fish flakes easily when tested with a fork. Use two large spatulas to transfer whole fish to a serving platter. Makes 6 servings.

Wild-Rice-Stuffed Fish: Prepare Corn-Stuffed Fish as above, except omit the corn stuffing ingredients. Instead, prepare wild rice stuffing. Cook one 4-ounce package (about 2/3 cup) wild rice, covered, according to package directions. Cook 1 cup sliced fresh mushrooms in 1/4 cup butter or margarine till tender. Combine the cooked rice; cooked mushrooms; 1 cup frozen peas, thawed; 1/2 teaspoon finely shredded lemon peel; 2 tbsp lemon juice; 2 tbsp sliced green onion; 2 tbsp chopped pimiento; 1 tsp salt; and 1/8 tsp pepper. Toss lightly. Fill fish cavity with half of the stuffing, patting stuffing to flatten evenly. (Place remaining stuffing in a 1-quart casserole and bake, covered, with the fish). Brush skin of fish with cooking oil. Cover loosely with foil. Bake in a 350^o oven and continue as directed.

Per serving(1/6 of servings): 289 g calories, 24 g Protein, 17 g carbohydrates, 14 g fat, 613 mg sodium

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