1 Box Chicken flavored Stove Top Stuffing/may substitute cornbread version
1 medium filet of Redfish, seasoned with lemon pepper, Lawry’s garlic salt and Cajun seasoning of your choice.
1 can cream of mushroom soup/cream of shrimp
¼ cup freshly grated parmesan cheese
½ bunch green onions, chopped
1-2 stalks of celery, finely chopped
Prepare stuffing per package directions and set aside. Cut redfish into bite size pieces and sauté in very small amount olive or canola oil until slightly cooked. In large mixing bowl add stuffing mix, onions, celery, soup, and parmesan cheese may need to add some water (use your own judgment). Fold in redfish and mix well. Place mixture in greased baking dish and bake at 450 degrees for 30 minutes should be slightly browned on top.
*May add sautéed shrimp, scallops or crabmeat to mixture if available. Use fresh seafood when possible. Recipe from the Bratcher family with a few variations.
RECIPES