Corn Bread Cubes (recipe follows)
1 lb Tiny Bay Shrimp
1/4 cup finely diced Green Bell Pepper
1/4 cup finely diced Red Bell Pepper
1/2 cup finely diced Onion
1/4 cup finely diced Celery
1/2 cup melted Butter
3 Eggs, lightly beaten
1/2 cup (more or less) Chicken Stock
2 tsp Old Bay Seasoning
4 lbs fresh Halibut
White Pepper (to taste)
Minced Parsley
Lemon Wedges
Tarter Sauce
Prepare corn bread. When corn bread cools enough to handle, crumble into a large bowl and set aside. In a heavy skillet, heat 2 tbsp butter; add peppers, onion and celery. Sauté until vegetables are tender. Add shrimp and seasoning, mix well. Remove from heat. Pour shrimp & vegetables into corn bread crumbs. Add eggs and just enough stock to moisten. Keep warm.
Cut halibut into eight 1/2-inch pieces, each approximately 3-inches by 4-inches. With a sharp filet knife, carefully cut a slit through the edge forming a pocket. Stuff each fish pocket with about I cup of warm stuffing.
To prepare, heat a large cast iron skillet. Add 2 tbsp of melted butter and place 4 of the stuffed halibut pockets in the hot skillet. Drizzle some butter over them and lightly sprinkle with Old Bay Seasoning. Cover and cook 4 to 5 minutes. Turn pieces over and cook second side. Repeat with remaining pieces of stuffed halibut.
Serve with a squeeze of fresh lemon and a sprinkle of parsley. Great the way they are or with a bit of tartar sauce.
CORN BREAD
3/4 cup all-purpose flour
1 cup cornmeal
2 to 3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into greased 10 x 13 pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool.
Corn Bread Cubes (recipe follows)