Moriches Bay Weakfish Stuffed With Ham And Olives

Recipe Ingredients

2		Weakfish - (2 lbs ea) - dressed
		(or 4 weakfish 1 lb each)
1/4 cup	49g / 1.7oz	Butter or margarine - softened
1 cup	146g / 5.1oz	Finely-chopped ham
1 cup	62g / 2.2oz	Thinly-sliced green onion
1/2 cup	73g / 2.6oz	Finely-chopped pimiento-stuffed green
		Olives
		Flour
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 425 degrees. Rinse fish thoroughly and clean as necessary. Pat dry with paper towels. Put a wide shallow baking pan in the oven to preheat.

Make stuffing by combining softened butter, ham, green onions and olives. Mix well. Divide evenly between the fish and place the stuffing in the fish gut cavity. Coat the fish with flour and shake off the excess and place fish on wax paper or work surface near the stove.

Remove baking pan from the oven and melt enough butter in the preheated pan to cover the bottom of the pan. Lay fish in the pan and turn once to coat both sides with butter. Bake for at least 20 minutes or more depending on the thickness and size of the weakfish used (estimate 10 minutes per inch of thickness plus an additional 5 minutes for the stuffing).

When done fish should flake and be opaque all the way to the bone. Serve on a warm platter with olive or parsley garnish.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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