PILGRIMS ATE STUFFED STRIPER

Think about it. The striper bite has been on fire. Thanksgiving will feature smaller gatherings. So, why not STUFFED STRIPED BASS? Here's a fairly easy recipe that takes less time than a Turkey. You know the drill, first you need to gut, scale and butterfly your striped bass. Unless you have weak kneed family members, keep the head on.

INGREDIENTS: (NOTE: Portions are scaled per 1 5 lb. of striped bass segments- Different states allows only slot fish to be harvested. Landlock regulations allow smaller- check your state regs!)

• Striped bass whole cleaned and butterflied.

• 1 lb. of leeks white part only cleaned and chopped

• 1 medium red AND medium red onion chopped

• 5 cloves garlic chopped

• 3 carrots sliced

• dash of red pepper flakes- as you like it

• 1 can plum tomatoes drained and chopped

• 2 tbsp. fresh thyme

• 1/2 bag spinach

• 1/2 lemon zested and juiced

• 2 cups of dried bread cubed

• 1/2 cup milk to soak bread

INSTRUCTIONS:

Once you gather your ingredients and prepare your fish,

1) soak bread cubes in milk;

2) heat sauté pan and add splash of olive oil. When it dances add leeks, onions, and garlic, and saute for about 4 minutes; 3) add red pepper flakes and tomatoes- continue cooking. Season with salt and pepper and add lemon zest and juice;

4) When ingredients are blended and cooking together, add spinach and cook just until wilted; 5) toss in the soaked bread and mix well- taste again for seasoning;

6) cool to room temperature. 6) Cut butcher’s twine into 4 six inch pieces (add one or two more for bigger fish) and place on work surface.

7) Place bass on top of the twine. Open so the fish lays flat on the surface and salt and pepper the fish;

8) Add stuffing to the bottom half of fish. Fold the other half of fish over the stuffing and tie twine around fish.

9) Place in a 425 oven for 30 minutes or until done for bigger fish. Serve with your favorite Thanksgiving sides. HAPPY FISHGIVING!