Catholic Recipe: Stuffed Flounder Dixie
No need to worry about bones if you choose fish fillets or steaks, which lend themselves to dishes of many types, from chowders to roll-ups. Why limit yourself to one or two kinds when you can feast on pompano from southern waters, red snappers, fresh salmon, elegant swordfish, rich bluefish, delicate shad, and shad roe? Most of these are available all the year round in fresh or frozen form. Once acquainted with the delights of fish recipes, you'll become a convert for life.
DIRECTIONS
* On fast days, omit bacon and substitute 3 to 4 Tablespoons vegetable oil for drippings.
Fry bacon in saucepan until crisp. Remove bacon; set aside. Reserve 3 to 4 Tablespoons drippings in pan. Add onion and green pepper; cook until tender. Add rice, water, salt, celery, thyme, and pepper. Mix just until all rice is moistened. Bring quickly to boil over high heat, uncovered, fluffing rice once or twice with fork. Cover; remove from heat. Let stand 10 minutes. Add corn bread, parsley, and bacon; mix lightly with fork. Spread stuffing on 4 fillets. Top with remaining fillets. Place in shallow baking pan. Dot with butter or margarine; top with lemon slices. Add enough water to cover bottom of pan. Bake at 400° for 25 minutes. Serve with Tomato-Lemon Sauce (see recipe). Makes 8 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
