The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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Stuffing
2 T butter 1 medium tomato, peeled, seeded and
2 T finely chopped scallions, coarsely chopped
including part of the green 1 T finely chopped parsley
stem Salt
2 T finely chopped green pepper Freshly ground black pepper
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For the stuffing, melt the 2 T of butter in a small skillet over moderate
heat. When the foam subsides, add the chopped scallions and green pepper and
cook, stirring constantly, for 2 to 3 minutes until the vegetables are
wilted but not brown. Scrape into a small mixing bowl. Add the chopped
tomato, parsley, salt and a few grindings of black pepper. Mix thoroughly.
A 2½- to 3-pound striped bass, sliced
eviscerated but head and tail left 1 small green pepper, seeded and
on (or other firm white-meat fish thinly sliced
such as red snapper, pompano, cod, 6 sprigs fresh dill
haddock, pollack, rockfish, white- ½ c dry vermouth
fish or lake trout) 1 T lemon juice
4 T melted butter Salt
1 medium onion, peeled and thinly Freshly ground black pepper
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Preheat the oven to 375°. Wash the fish inside and out under cold running
water, and dry it thoroughly with paper towels. Fill the fish with the
stuffing, sew the opening with thread or close it with small skewers and
crisscross kitchen string around the skewers to secure them. Brush 2 T of
the melted butter on the bottom of a shallow, flameproof baking dish
attractive enough to serve from, and place the fish in it, surrounding it
with the sliced onion, the green pepper and sprigs of fresh dill.Combine the vermouth with the lemon juice and the rest of the melted butter, pour it over the fish and vegetables and bring it to a boil on top of the stove. Sprinkle the fish with salt and a few grindings of black pepper, and immediately transfer the baking dish to the middle of the oven. Bake uncovered for about 30 minutes, basting the fish every 8 minutes or so with the pan juices. The fish is done when it is firm to the touch and flakes easily when prodded gently with a fork. Serve directly from the baking dish. Serves 4.
