Thanksgiving Baked Stuffed Rockfish Recipe

• 1 Large Rockfish (4-5 pounds)- scaled and cleaned. Leave the head on.
• 2 fresh Limes-juiced
• 1/4 - 1/2 lb. of Butter
• Black pepper
• Blackened seafood seasoning
• Seasoning salt
• Old Bay Seasoning
• Heavy-duty aluminum foil
• Jackas Smoked Mussels and Wild Rice Stuffing
• 2 large stalks celery
• 1 medium onion
• 1 stick butter or margarine
• 1 can whole smoked mussels
• 1 pkg. Uncle Ben'sA Long Grain & Wild Rice (Original Recipe, 6.0-Ounce Box)
• 1 pkg. Stove Top Stuffing Mix (Savory Herb, 6-Ounce Box)
• 1 c. bread crumbs

1. Wash and dry fish thoroughly.
2. Place on a large sheet of heavy-duty aluminum foil.
3. Make certain it is large enough to allow the juices to remain in the fish to marinate without leaking.
4. Sprinkle inside and outside the cavity with little seasoning salt, blackened seafood seasoning, black pepper, Old Bay and fresh lime juice.
5. Wrap tightly, and marinate the rockfish 4 to 6 hours.
6. Prepare rice according to package directions.
7. Allow rice to cool and add Smoked Mussels with oil.
8. Finely chop celery and onions, sautA in margarine or butter until tender.
9. Remove from heat and gently mix in Stove Top and bread cubes.
10. Adjust moistness with water, as desired.
11. Combined the rice and bead crumb mixtures.
12. Stuff cavity of fish loosely with dressing and secure edges.
13. Baste liberally with fat or oil.
14. Bake at 350A degrees F, basting frequently, until fish flakes easily when tested with a fork, 45 to 60 minutes.

rockfish, fresh limesjuiced, butter, black pepper, seafood seasoning, salt, bay seasoning, aluminum foil, jackas, stalks celery, onion, butter, mussels, uncle bensa, stove top stuffing mix, bread crumbs

Taken from cookeatshare.com/recipes/thanksgiving-baked-stuffed-rockfish-recipe-9620 (may not work)