Fishtastic in a Flash

Carole Davis


I was 12 the first time I made this recipe. I was on vacation with my parents at the Jersey Shore and I spotted this recipe in the NY Times food section on Sunday. Over the years it has changed and improved. Enjoy

★★★★★ 1 vote
20 Min
20 Min


1 3/4 c
chicken broth
4 Tbsp
butter, unsalted
1 box
stove top for pork
1 can(s)
chopped clams (i use gorton's)
6 dash(es)
hot sauce
2 - 4
fish fillets(light flaky fish ie. tilapia, flounder, sole)
1 jar(s)
sliced mushrooms(2 to 4 oz.)
2 stalk(s)
celery sliced
2 stalk(s)
green onions sliced
1 large
lemon sliced
2 - 4 Tbsp
butter cut in pats


1Preheat oven to 400*F
2Boil chicken broth and butter over medium high heat. Add stuffing mix and stir and remove from heat let stand 5 min.
3Add clams and hot sauce to stuffing and fluff.
4Season fillets with black pepper and garlic powder. Cut a square of foil and place shiny side down. Place 1/2 cup of the stuffing on the foil and cover with the seasoned fillet.
5Top the fillet with the celery, onion and mushroom mixture. Place 3 lemon slices on top and squeeze the juice from one end over the top. Place 1 TBL. of butter on top and seal packet.
6Repeat until you have made 2 to 4 packets. Bake in the oven 20min. Check to see that the fillet is flaky and serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom