Mississippi Sound Baked Stuffed Redfish

• 1 (5- to 6-pound) dressed redfish
• 1 large onion, chopped
• 1 small green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped celery
• 1 tablespoon shortening
• 1 pound medium shrimp, peeled and deveined
• 1 (12-ounce) container standard oysters, drained
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Dash of ground thyme
• 4 slices bread, cubed and toasted
• Green pepper rings
• Lemon slices

1. Rinse fish thoroughly in cold water, and pat dry. Place fish in an aluminum foil-lined shallow baking pan.
2. Saute onion, green pepper, garlic, parsley, and celery in shortening in a large skillet until tender. Add shrimp, oysters, bay leaf, and seasonings; cook over medium heat, stirring constantly, 5 minutes or until shrimp turns pink. Discard bay leaf. Stir in bread cubes.
3. Place stuffing in fish cavity; secure with skewers or wooden picks. Pour Creole Sauce over fish. Bake, uncovered, at 350u0b0 for 40 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter. Garnish with green pepper and lemon.

onion, green pepper, garlic, parsley, celery, shortening, shrimp, oysters, bay leaf, salt, pepper, thyme, bread, green pepper, lemon slices

Taken from www.myrecipes.com/recipe/mississippi-sound-baked-stuffed-redfish (may not work)