1 hr 15 mins
Chef Paul P's Note:
This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc
My Private Note
Units: US | Metric
- 1 lb butter
- 2 medium white onions (or large) or 2 medium purple onions (or large)
- 1 head garlic
- salt & pepper (Tony Chachere's Creole Seasoning is best)
- Tabasco sauce
- Lea & Perrins Worcestershire Sauce (Soy sauce in a pinch)
- 2 -3 lemons
- 2 green peppers
- 4 stalks celery
- 1/2 lb cocktail-size shrimp
- 1/2 lb crabmeat
- 1/4 lb saltine crackers
- 1Put the following on low heat and let simmer for 30 or so minutes:.
- 21 pound of BUTTER.
- 31 med. onion diced.
- 43-6 cloves of crushed Garlic (whole head-even better).
- 5Salt & Pepper (Tony Chachere’s Creole Seasoning is best)
- 6Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn’t.
- 74-6 squirts of Lea & Perrins.
- 8juice of 2 or 3 lemons ( I usually slice one and add it also ).
- 9Get out the ol’ mixing bowl---put in the following:.
- 102 Green Peppers diced.
- 114 stalks of Celery chopped.
- 123 cans of drained cocktail shrimp (the real small ones).
- 133 cans of drained crab meat—yep the real stuff not the imitation.
- 14More Tabasco (6 drop minimum).
- 15More Lea & Perrins another 4 to 6 squirts.
- 16Salt & Pepper – Heavy pepper, light salt (the crab & shrimp both have salt) or Tony’s.
- 173 cloves of crushed Garlic.
- 181 large Onion diced.
- 19One tube of saltine crackers, ¼ pound crushed or about a half a loaf of shredded bread.
- 20Pour in about half the lemon butter mix
- 21Work the mixture until it is fairly uniform.
- 22Thin slice 1 lemon and 1 small onion.
- 23Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony’s) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
- 24Wrap the smaller fish individually.
- 25Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
- 26Cooking time depends on size, thickness of fish.
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Nutritional Facts for BBQ Fish & Stuffing
Serving Size: 1 (60 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 446.7
- Calories from Fat 349
- Total Fat 38.8 g
- Saturated Fat 23.6 g
- Cholesterol 141.6 mg
- Sodium 622.1 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 2.4 g
- Sugars 1.9 g
- Protein 11.3 g