Barbecued Stuffed Fish


8 to 10 lb fish (salmon, cod, snapper or lake trout), cleaned
Garden Vegetable Stuffing (below)
Salad oil
1/2 cup butter or margarine, melted
1/4 cup lemon juice

Wash fish quickly in cold water and pat dry. Rub cavity with salt and pepper; stuff with Garden Vegetable Stuffing. Close opening with skewers and lace with string. Brush fish with salad oil.

Place fish in wire basket 4 to 6 inches from medium coals. Cook 45 minutes or until fish flakes easily with fork, turning 3 times and basting with mixture of butter and lemon juice.

10 to 12 servings

Garden Vegetable Stuffing

1 cup finely chopped onion
1/4 cup butter or margarine
2 cups dry bread cubes
1 cup coarsely shredded carrot
1 cup cut-up mushrooms
1/2 cup snipped parsley
1 1/2 tbsp. lemon juice
1 egg
1 clove garlic, minced
2 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. pepper

Cook and stir onion in butter until onion is tender. Lightly mix in remaining ingredients.