Baked Stuffed Mullet

• 1 large mullet (2-3 lbs)
• 2 long green onion stalks
• 1 ti leaf

Stuffing:

• 2 slices bacon, diced
• 3/4 cup celery, finely cut
• 1/4 cup onion, chopped
• 1/4 cup shortening
• 2 Tbsp parsley, minced
• 3 cups dry bread cubes
• 3/4 tsp salt
• 1/8 tsp pepper
• 1 tsp sage
• 3/4 cup hot water

Saute bacon, onions and celery in shortening until onion and celery are soft. Add remaining stuffing ingredients and mix well. Wipe the dressed fish with a damp cloth and salt lightly inside and out. Stuff the fish and bind body with stalks of green onion. Run ti leaf under hot water to soften and wrap ti leaf diagonally around fish to completely cover it. Place in uncovered shallow baking. Bake at 375 degrees for 1 hour. Combine 1 cup mayonnaise, 1 Tbsp minced pickles, 1 Tbsp minced parsley, 1 Tbsp minced capers and 1 Tbsp minced onion. Serve sauce with mullet.

CLASS OF 1966