FISHTASTIC IN A FLASH

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I was 12 the first time I made this recipe. I was on vacation with my parents at the Jersey Shore and I spotted this recipe in the NY Times food section on Sunday. Over the years it has changed and improved. Enjoy

Provided by Carole Davis

Categories     Fish

Time 40m

Number Of Ingredients 11

1 3/4 c chicken broth
4 Tbsp butter, unsalted
1 box stove top for pork
1 can(s) chopped clams (i use gorton's)
6 dash(es) hot sauce
2 - 4 fish fillets(light flaky fish ie. tilapia, flounder, sole)
1 jar(s) sliced mushrooms(2 to 4 oz.)
2 stalk(s) celery sliced
2 stalk(s) green onions sliced
1 large lemon sliced
2 - 4 Tbsp butter cut in pats

Steps:

  • 1. Preheat oven to 400*F
  • 2. Boil chicken broth and butter over medium high heat. Add stuffing mix and stir and remove from heat let stand 5 min.
  • 3. Add clams and hot sauce to stuffing and fluff.
  • 4. Season fillets with black pepper and garlic powder. Cut a square of foil and place shiny side down. Place 1/2 cup of the stuffing on the foil and cover with the seasoned fillet.
  • 5. Top the fillet with the celery, onion and mushroom mixture. Place 3 lemon slices on top and squeeze the juice from one end over the top. Place 1 TBL. of butter on top and seal packet.
  • 6. Repeat until you have made 2 to 4 packets. Bake in the oven 20min. Check to see that the fillet is flaky and serve immediately.

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