Carolina Cornbread Spadefish
From Cooking on the Wild SIde Cookbook
Order here: http://www.shop.lasmag.com/Library_c7.htm
By Ty Conti
8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
1 tablespoon cooking oil
salt and pepper
4 tablespoon butter or margarine
1 cornbread stuffing mix
1/4 cup minced onion
2 tablespoons freshly chopped chives
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Preheat boiler. Place fish on a greased rack of an unheated boiler pan. Brush fish with cooking oil and sprinkle with salt and pepper. Broil fish 6 inches from heat for 4 to 8 minutes or until fish flakes easily with a fork. For the crumb mixture, melt the butter or margarine in a small saucepan. Stir in stuffing mix, chives, onion, garlic powder and pepper, then remove from heat. Top cooked fish with crumb mixture. Broil fish about 60-seconds more or until crumbs are slightly toasted. Remove and serve with a mild white wine. Serves 4 to 6.
From Cooking on the Wild SIde Cookbook
Order here: http://www.shop.lasmag.com/Library_c7.htm
By Ty Conti
8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
1 tablespoon cooking oil
salt and pepper
4 tablespoon butter or margarine
1 cornbread stuffing mix
1/4 cup minced onion
2 tablespoons freshly chopped chives
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Preheat boiler. Place fish on a greased rack of an unheated boiler pan. Brush fish with cooking oil and sprinkle with salt and pepper. Broil fish 6 inches from heat for 4 to 8 minutes or until fish flakes easily with a fork. For the crumb mixture, melt the butter or margarine in a small saucepan. Stir in stuffing mix, chives, onion, garlic powder and pepper, then remove from heat. Top cooked fish with crumb mixture. Broil fish about 60-seconds more or until crumbs are slightly toasted. Remove and serve with a mild white wine. Serves 4 to 6.
