Curried Stuffed Fish
1 whole fish that weighs 3-4 pounds, scaled and cleaned
2 1/2 c. soft bread crumbs
2 Tbsp minced onions
1 tsp salt
1 tsp curry powder
1/4 tsp garlic powder
1/8 tsp black pepper
2 Tbsp unsalted butter
1 Tbsp hot water
Preheat the oven to 325 °.
Season the inside of the fish with salt and pepper. In a separate bowl, combine the bread crumbs, onion, salt, curry powder, garlic powder, black pepper, butter and hot water. Use your hands to thoroughly combine the ingredients. Stuff the cavity of the fish with this mixture.
Close the opening of the fish cavity with skewers or toothpicks. Make a slice in the top of the fish about 3" long and 1/4" deep, to prevent cracking. Brush the whole fish with olive oil. Place the fish on a buttered baking pan and bake for about 50 minutes in the oven. The fish is done when the flesh is flaky.
This recipe will work equally well with any whole fish that is suitable for stuffing, such as red snapper, bluefish, sea bass, pompano, or flounder. Adjust cooking times appropriately.
Recipe adapted from The Spice Cook Book by Avanelle Day and Lillie Stuckey.