Difference between revisions of "Stuffed Swordfish"
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* ½ teaspoon ground [[black pepper]] | * ½ teaspoon ground [[black pepper]] | ||
| − | == | + | == Procedures == |
# Combine cooked [[rice]], [[peas]], [[mayonnaise]] and pimentos. | # Combine cooked [[rice]], [[peas]], [[mayonnaise]] and pimentos. | ||
# Cut a pocket in each [[swordfish]] steak. Spoon ⅓ cup stuffing into each steak. | # Cut a pocket in each [[swordfish]] steak. Spoon ⅓ cup stuffing into each steak. | ||
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[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
[[Category:American cuisine]] | [[Category:American cuisine]] | ||
| − | [[Category: | + | [[Category:Seafood Recipes]] |
[[Category:Swordfish Recipes]] | [[Category:Swordfish Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
Latest revision as of 10:19, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 x 5-ounce can saffron or yellow rice mix, prepared according to package directions
- ¾ cup frozen peas, thawed
- ⅓ cup mayonnaise
- 1 x 2-ounce jar diced pimento
- 6 swordfish steaks (5 to 6 ounces each)
- 2 tablespoons butter or margarine, melted
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Procedures
- Combine cooked rice, peas, mayonnaise and pimentos.
- Cut a pocket in each swordfish steak. Spoon ⅓ cup stuffing into each steak.
- Place on greased baking sheet.
- Brush with melted butter; sprinkle with salt and butter.
- Bake at 400 °F for 8 to 10 minutes or until flakes easily with fork.
- Cover and heat remaining rice mixture in baking dish until thoroughly heated.
- Serve swordfish with heated rice mixture.
