{"id":4032,"date":"2017-08-15T11:18:22","date_gmt":"2017-08-15T15:18:22","guid":{"rendered":"https:\/\/boaterscatalog.com\/nbcat\/?p=4032"},"modified":"2022-03-08T16:04:50","modified_gmt":"2022-03-08T21:04:50","slug":"bbq-fish-and-stuffing","status":"publish","type":"post","link":"https:\/\/boaterscatalog.com\/nbcat\/bbq-fish-and-stuffing\/","title":{"rendered":"BBQ Fish and Stuffing"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]BBQ Fish and Stuffing: Here is a recipe that was sent to me by Paul Phillips. <b>This is a great tasting recipe, not the sweet ketchupy sauce you might be thinking about, but a great savory New Orleans\/South Carolina Low Country style sauce.<\/b><\/p>\n<p>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.<\/p>\n<p>Put the following on low heat and let simmer for 30 or so minutes:<\/p>\n<p>1 pound of <b>BUTTER<\/b><br \/>\n1 med. onion diced<br \/>\n3-6 cloves of crushed Garlic<br \/>\nSalt &amp; Pepper (Tony Chachere\u2019s Creole Seasoning is best)<br \/>\nTabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you <u>will know if it isn\u2019t<\/u><br \/>\n4-6 squirts of Lea &amp; Perrins<br \/>\njuice of 2 or 3 lemons ( I usually slice one and add it also )<\/p>\n<p>Get out the ol\u2019 mixing bowl&#8212;put in the following:<\/p>\n<p>2 Green Peppers diced<br \/>\n4 stalks of Celery chopped<br \/>\n3 cans of drained cocktail shrimp ( the real small ones )<br \/>\n3 cans of drained crab meat\u2014yep the real stuff <u>not<\/u> the imitation<br \/>\nMore Tabasco ( 6 drop minimum )<br \/>\nMore Lea &amp; Perrins another 4 to 6 squirts<br \/>\nSalt &amp; Pepper \u2013 Heavy pepper, light salt ( the crab &amp; shrimp both have salt )<br \/>\n3 cloves of crushed Garlic<br \/>\n1 large Onion diced<br \/>\nOne \u00bc pound tube of saltine crackers crushed or about a half a loaf of shredded bread<br \/>\nPour in about half the lemon butter mix<br \/>\nWork the mixture until it is fairly uniform<br \/>\nThin slice 1 lemon and 1 small onion<\/p>\n<p>Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, stuff the body cavity with the mix, put the rest of the lemon and onion on top the fish. Form the foil into a tray, pour on the lemon butter mix, 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.<\/p>\n<p>Wrap the smaller fish individually.<\/p>\n<h4>BBQ Fish and Stuffing<\/h4>\n<p><small>Fish 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.<\/small>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>This is a great tasting recipe, not the sweet ketchupy sauce you might be thinking about, but a great savory New Orleans\/South Carolina Low Country style sauce&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[805],"tags":[831,1052,1057,1087,1048],"class_list":["post-4032","post","type-post","status-publish","format-standard","hentry","category-capt-charlies-favorite-recipes","tag-bbq-fish-and-stuffing","tag-fish-recipe","tag-recipe","tag-seafood-bbq","tag-seafood-recipe"],"views":309,"_links":{"self":[{"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/posts\/4032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/comments?post=4032"}],"version-history":[{"count":5,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/posts\/4032\/revisions"}],"predecessor-version":[{"id":6187,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/posts\/4032\/revisions\/6187"}],"wp:attachment":[{"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/media?parent=4032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/categories?post=4032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boaterscatalog.com\/nbcat\/wp-json\/wp\/v2\/tags?post=4032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}