Dis is a delightful dish. It is so easy to fix,
I garontee!
| One 20-pound salmon,
cleaned (See note below) |
1 teaspoon dried mint |
| Salt to taste | Louisiana hot sauce to taste |
| Ground cayenne pepper to taste | Juice of 1 large lemon |
| ¼ cup peanut oil | 2 pounds peeled and deveined shrimp, chopped |
| ½ cup chopped fresh parsley | 1 lemon, thinly sliced |
Preheat the oven to 350 degrees. This can also be cooked outside on your barbeque pit. Rinse the salmon, pat it dry, and sprinkle with salt and pepper. In a medium-sized saucepan over medium-high heat, heat the oil and sauté the green onions, parsley, and mint until the onions are tender, about 10 minutes. Stir in the hot sauce, lemon juice, and salt, then add the shrimp, stir and remove from the heat, Stuff the shrimp mixture into the cavity of the fish. Top with a sliced lemon, wrap the salmon in foil, and bake in a flat baking pan 1 to 1½ hours
NOTE: Other fish can be used, such as catfish, trout, or sea bass.