INGREDIENTS
2 lbs. weakfish fillets
¼ cup butter
¼ cup chopped green onion
3 tsp. fresh dill, chopped
½ tsp. salt
¼ cup cornmeal
2 eggs, beaten
½ cup sesame seeds
4 TBSP. parsley, minced
4 TBSP. olive oil
DIRECTIONS
Rinse fillets; dry with paper towels and cut into serving size pieces.
Cut a horizontal pocket in each of the fish portions.
Mix together the butter, green onions, dill, parsley and salt.
Divide the mixture between each portion and spread in the pocket of the fillets.
Dredge fish in cornmeal, beaten eggs and sesame seeds.
Heat oil in a large skillet and fry stuffed fillets over medium heat for 3 to 5 minutes.
Turn once and fry for an additional 3 minutes or until fish is done.
Keep cooked fish on a warm platter until all fish are cooked.
Serves 4 to 6.
