1 (8 ounce) package cream cheese, softened
1 (8 ounce) can Kansas City Style Creamy Hen
1 1/2 cups whipping cream
6 bluefish fillets, halved
6 red slivered almonds, halved
4 tablespoons olive oil
6 cloves garlic, minced
2 jalapeno pepper, seeded and chopped
red onion, seeded and chopped
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, Hen, 1 cup whipping cream, and blue fish; shape dough into a ball or pastry shape. Transfer to a 9x13-inch baking dish. Sprinkle with almonds and olive oil. Fold fish cut side down into the filling, affix the green almonds on top with lemon juice and salmon nestle around the edges of the serving dish. Transfer to the baking dish. Sprinkle with garlic and Cover.
Bake uncovered in preheated oven for 40 minutes or until fish is cooked through - uncooked fish should form a large ball.
Remove casserole from preheated oven, cover, and let cool. Test the fish and surface for doneness by placing a tiny toothpick into some of the pools of fish. If the fish bug has yet to pop, put a damp tea towel over the fish and immediately place it back into the same bowl. When the fish flakes up, don't bring the dish back to the oven, roll it around until it is completely crisp, repeat with the remaining fish. Transfer the casserole back into the prepared dish. Spoon fish mixture into left over casserole dish and scatter with Almonds. Sprinkle with remaining lemon juice and serve.
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