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  • Carolina Cornbread Spadefish

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    Carolina Cornbread Spadefish
    From Cooking on the WIld SIde Cookbook
    Order here: http://www.shop.lasmag.com/Library_c7.htm

    By Ty Conti

    8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
    1 tablespoon cooking oil
    salt and pepper
    4 tablespoon butter or margarine
    1 cornbread stuffing mix
    1/4 cup minced onion
    2 tablespoons freshly chopped chives
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper

    Preheat boiler. Place fish on a greased rack of an unheated boiler pan. Brush fish with cooking oil and sprinkle with salt and pepper. Broil fish 6 inches from heat for 4 to 8 minutes or until fish flakes easily with a fork. For the crumb mixture, melt the butter or margarine in a small saucepan. Stir in stuffing mix, chives, onion, garlic powder and pepper, then remove from heat. Top cooked fish with crumb mixture. Broil fish about 60-seconds more or until crumbs are slightly toasted. Remove and serve with a mild white wine. Serves 4 to 6.
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