1 Large Rockfish (4-5 pounds)- scaled and cleaned. Leave the head on.
2 fresh Limes-juiced
1/4 - 1/2 lb. of butter
black pepper
Blackened seafood seasoning
seasoning salt
Old Bay Seasoning
Heavy-duty aluminum foil
Uncle Jack’s Smoked mussels and wild rice Stuffing
2 large stalks celery
1 medium onion
1 stick butter or margarine
1 can whole smoked mussels
1 pkg. Uncle Ben's® Long Grain & wild rice (Original Recipe, 6.0-Ounce Box)
1 pkg. Stove Top stuffing mix (savory herb, 6-Ounce Box)
1 c. bread crumbs

Wash and dry fish thoroughly.
Place on a large sheet of heavy-duty aluminum foil. Make certain it is large enough to allow the juices to remain in the fish to marinate without leaking.
Sprinkle inside and outside the cavity with little seasoning salt, blackened seafood seasoning, black pepper, Old Bay and fresh lime juice. Wrap tightly, and marinate the rockfish 4 to 6 hours.
Prepare rice according to package directions. Allow rice to cool and add Smoked Mussels with oil.
Finely chop celery and onions, sauté in margarine or butter until tender.
Remove from heat and gently mix in Stove Top and bread cubes. Adjust moistness with water, as desired.
Combined the rice and bead crumb mixtures.
Stuff cavity of fish loosely with dressing and secure edges.
Baste liberally with fat or oil.
Bake at 350°F, basting frequently, until fish flakes easily when tested with a fork, 45 to 60 minutes.

I have too try this as soon as I catch a nice rockfish. Awesome recipe Left by: Lee (13 May 2017)