Prep 10 mins
Cook 0 mins
An unusual stuffing perfect for fish. Will fill a 3-pound fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 cups soft breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup dill pickles, minced or 1⁄4 cup dill pickle relish
- 1⁄4 cup onion, minced
- 1 tablespoon parsley, minced
- 1⁄3 cup butter, melted
- Mix first six ingredients; add butter gradually, mixing lightly until blended.
So easy and so good. It is very rich, so next time I'll use less butter or sub with olive oil. I added a tablespoon of the pickle juice to the mixture; and stuffed a pintado fillet. Thanks so much for this nice recipe.