Baked Stuffit Grouper Stuffit Grouper

 Baked Stuffit Grouper || Italian Special 

Ingredients:

One large grouper for weighing 3-3 1/2 lb., 2 tablespoons butter, 1oz dried mushroom, 3 tablespoons crumbs, 2 tablespoons parsley finely chopped with one clove garlic, 1 additional clove garlic, half tablespoon rosemary, 1 egg, about half cup dry while wine, oil, salt, pepper.

 soak the dried mushroom for at least half an hour in warm water, Squeeze well, and sauté briefly in butter. Before removing from the flame , flavor with half the chopped parsley and garlic, and cook about one minute.

Pour the mushroom into a bowl and bread crumbs, the remaining parsley and garlic, salt and pepper, and the whole egg. Set aside.

 Baked Stuffit Grouper | Classic Food

Soak the mushroom in warm water, squeeze well and cook briefly in little butter,

Before removing from the flame, add some of the chopped parsley and garlic. 

When the mushroom are cooked, put into a bowl and add the bread crumbs.. 

The remaining parsley and garlic, salt and pepper, and the whole egg.

Remove the fins and scale from the grouper and make a long cut along the belly...

..the remove the innards, wash under running water, and dry in cloth.

Open the belly wide and fill with the mushroom staffing..

..then close firmly, making sure all the stuffing is safely inside the fish.

Oil a baking dish, lay in the grouper. and moisten with oil.

Top with dots of butter. rosemary, and slivers of garlic, and bake.

   I hope you will enjoy this recipe and I suggest you to make this fish in this type of oven.

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