Stuffed Striper Fillet

This is a great camping dish that can be made at home as well. I serve mine in the field with fried potato wedges and corn grilled in the husk

You can use this “stuffing” technique with any thick fish fillet. I like to stuff Sea Trout fillets with cooked crab meat and or chopped cooked shrimp. Play around with the ingredients and come up with a stuffing concoction of your own

  • 4 Striper Fillets Scaled w/skin
  • 1 Med sized white onion, chopped finely
  • 2 Large Tomatoes Sliced thin
  • 1 Red and Green Bell Pepper, chopped finely
  • 6 Thick Sliced Bacon Strips, chopped finely
  • Cheap Stuffing Mix
  • Heavy Cream or Condensed Milk
  • Olive Oil
  • Salt and Pepper
  • Heavy duty tin foil
  • Sharp fillet knife

1. Take the fillet and make a “pocket” by slicing into the back meat about 2 ˝ to 3 inches being careful not to puncture all the way through the fillet.

2. Fry the bacon in a pan and once it grease starts to render, add the diced vegetables. Cook until the veggies are soft and the bacon crispy

3. Make the stuffing mix as directed and add the bacon and veggies along with enough heavy cream or condensed milk to make a nice constancy

4. Gently spoon the stuffing mix into the pocket made in the fillet

5. Cover the fillet in oil and season with salt and pepper

6. Lay the fillet on a sheet of tin foil twice as long as it is wide

7. Layer the Sliced tomatoes over the meat side of the fillet

8. Fold the tin foil over and fold the ends making a baking bag

9. Bake in the oven skin side down at 350 degrees for 20 minutes

10. If you are a camp file chef like myself, place the baking bag, skin side down, over a coal heated grill being sure not to let flames lick the bag

11. Let it cook for 10 min then flip the bag and allow it to cook for another 8 minutes until the fish can flake with a fork