Difference between revisions of "Stuffed Fish"

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==Description==
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Stuffed fish <ref>{{cite journal|url=http://www.kraftrecipes.com/recipes/stuffed-fish-fillets-75421.aspx |title= K:10191v0:75421 |year=|pages=|publisher=Kraft foods|work=}}</ref><ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's Cookbook New and Revised Edition |year=1979|publisher=Golden Press/New York Western Publishing Company, Inc.|isbn=78-52003|pages=72}}</ref> is a nice light and tasty dish.
  
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== Ingredients ==
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* 8-10 pound cleaned fish (salmon, cod, snapper or lake trout)
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* salt & pepper
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* garden vegetable stuffing
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* vegetable oil
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* 1/2 cup margarine/butter melted
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* 1/4 cup lemon juice
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Garden vegetable stuffing
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* 2 medium onions, chopped
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* 1/4 cup margarine/butter
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* 2 cups dry bread cubes
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* 1 cup coarsely shredded carrot
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* 3 ounces mushrooms, chopped
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* 1/2 cup snipped parsley
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* 1 tablespoon plus 1 1/2 teaspoons lemon juice
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* 1 egg
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* 1 garlic clove, finely chopped
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* 2 teaspoons salt
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* 1/4 teaspoon dried marjoram leaves
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* 1/4 teaspoon pepper
  
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== Ingredients ==
 
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* one whole [[fish]] weighing 3-4 lbs, scaled and cleaned
 
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* 3 tsp [[margarine]]
 
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* [[salt]] and [[pepper]] to taste
 
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* 1 [[garlic]] clove, minced
 
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* 1 large [[onion]], thinly sliced
 
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* 2 cups [[bread crumbs]]
 
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* ¼ chopped [[onion]]
 
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* 1 [[chile pepper|hot pepper]], seed removed and chopped
 
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* 2 tsp [[lime juice|lime]] or [[lemon juice]]
 
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* 1 [[tomato]], sliced
 
  
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== Directions ==
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== Procedures ==
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# Split the fish lengthwise to expose the cavity.
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For garden vegetable stuffing; stir onions and margarine over heat, then add in remaining ingredients.
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# Rub the fish inside and outside with a mixture of 1 tablespoon [[margarine]], [[salt]], [[pepper]] and [[garlic]].
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# Let stand while preparing stuffing.
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For main component; rub inside of fish with salt & pepper then stuff. To close fish use skewers and string. Cover fish with oil in a baking pan, then sprinkle margarine and lemon juice. Place in 350 degree F oven for ~1.5 hours. While cooking occasiohnally brush with margarine and lemon juice to keep fish moist. Done when fish flakes with ease when checking with a fork.
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# In a small pan, heat 2 tablespoons of [[margarine]], saute half of the [[onion]]s until soft, add [[bread]] crumbs, chopped [[onion]]s, [[chile pepper|hot pepper]], [[lime juice]], [[salt]] and [[pepper]].
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# The consistency of the stuffing must be moist.
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==References==
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# Fill cavity of the fish with stuffing.
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<References/>
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# Secure edges with skewers or sew together.
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# Place fish in a buttered baking dish.
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[[Category:North American cuisine]]
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# Arrange remaining [[onion]] slices and [[tomato]]es over fish.
 
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# Sprinkle with [[bread]] crumbs.
 
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# Add 1 cup of [[water]] to dish.
 
  
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[[Category:Guyanese Meat Dishes]]
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[[Category:Guyanese cuisine]]
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[[Category:Meat Recipes]]
 
[[Category:Chile pepper Recipes]]
 
[[Category:Chile pepper Recipes]]
 
[[Category:Fish Recipes]]
 
[[Category:Fish Recipes]]
 
[[Category:Lime juice Recipes]]
 
[[Category:Lime juice Recipes]]
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[[Category:Recipes that need photos]]
 

Latest revision as of 10:19, 15 July 2012

Description

Stuffed fish [1][2] is a nice light and tasty dish.

Ingredients

  • 8-10 pound cleaned fish (salmon, cod, snapper or lake trout)
  • salt & pepper
  • garden vegetable stuffing
  • vegetable oil
  • 1/2 cup margarine/butter melted
  • 1/4 cup lemon juice

Garden vegetable stuffing

  • 2 medium onions, chopped
  • 1/4 cup margarine/butter
  • 2 cups dry bread cubes
  • 1 cup coarsely shredded carrot
  • 3 ounces mushrooms, chopped
  • 1/2 cup snipped parsley
  • 1 tablespoon plus 1 1/2 teaspoons lemon juice
  • 1 egg
  • 1 garlic clove, finely chopped
  • 2 teaspoons salt
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon pepper


Procedures

For garden vegetable stuffing; stir onions and margarine over heat, then add in remaining ingredients.

For main component; rub inside of fish with salt & pepper then stuff. To close fish use skewers and string. Cover fish with oil in a baking pan, then sprinkle margarine and lemon juice. Place in 350 degree F oven for ~1.5 hours. While cooking occasiohnally brush with margarine and lemon juice to keep fish moist. Done when fish flakes with ease when checking with a fork.

References

  1. ↑ K:10191v0:75421. Kraft foods. http://www.kraftrecipes.com/recipes/stuffed-fish-fillets-75421.aspx. 
  2. ↑ Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 72. ISBN 78-52003. 
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