quote:
Originally posted by stressrelief 28.5
S4G-I cant find it , byt thanks anyway.
Lets cross some Eyes.
Here is the site:
http://www.postandcourier.com/news/2009/nov/03/Trigger_Happy/
Here is the recipe copied from the site.
Paul’s Stuffed Triggerfish
When you’re dealing with fresh triggerfish, you don’t have to be a chef to figure out how to whip up something delicious. This fine-eating fish yields restaurant-quality filets with light flavor and a perfect texture, suitable for substituting for grouper or snapper in almost any recipe.
This dish, suggested by Lowcountry angler and bottom-fishing specialist Paul Godbout, is a breeze to prepare. The rich seafood stuffing and light paprika seasoning beef up the mild filet, producing a hearty main course.
Spread any leftover stuffing on slices of French bread and toast in an over for a wonderful appetizer.
This recipe serves four.
Ingredients
4 fresh triggerfish filets
1 cup of crab claw meat (precooked and packaged at grocery store)
1 cup of raw Lowcountry shrimp
8-ounce package of cream cheese
paprika to taste
Cooking instructions
Preheat oven to 350 degrees and spray a baking pan with nonstick cooking spray.
Butterfly each filet to create pockets for the stuffing (far left).
Peel and devein the shrimp, then cut into small pieces.
Sort through crab claw meat to remove any shells and break up large chunks.
Combine crab, shrimp and cream cheese in a large bowl, gently mix until even. Mixing is easier if cream cheese is at room temperature.
Carefully spoon seafood mixture into the pockets of each butterflied filet. Sprinkle paprika on top of the fish, then place on pan.
Bake at 350 degrees for about 30 minutes