FISH FILLETS WITH STUFFING
Donna Smith of Victor, New York offers a delicious microwave entree. "The fish is moist and the stuffing adds crunch." -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Nutrition Facts : Calories 266 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 506mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
HERB-STUFFED WHOLE FISH
"This dish is one of my favorites because it looks like a work of art," says Amanda.
Provided by Amanda Freitag
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
- Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
- Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
- Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
- Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.
STUFFED TROUT (CAMPSIDE OR GRILLED)
I love to camp and fish in the Rocky Mountains of Colorado. This is a very easy camp side fish recipe or can be prepared after you get home. You can also adapt this for the oven and for any other type of fish. Add or subtract ingredients for your own tastes. I have also used sunflower seeds and raisins for something different. My family loves this fish over a campfire. Clean up is
Provided by Karen From Colorado
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --If preparing for camping, package in advance--.
- Mix diced bread, parsley and spices in one sealable bag.
- Mix onions, pepper, celery,and garlic in another bag.
- --To prepare stuffing--.
- Combine diced bread, onions, peppers, celery, garlic and spices.
- Stir in melted butter or margarine.
- Fill each trout cavity with stuffing mixture.
- Sprinkle with paprika.
- Spray pieces of heavy duty foil wrap with cooking spray.
- Wrap fish in the foil tightly.
- Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.
FISH STUFFING BAKE
Carrots, green pepper and stuffing mix make a savory side dish to white fish fillets topped with parsley and baked until golden.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water, 2 tablespoons butter, carrots and pepper in saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly.
- Spoon stuffing across center of 3-quart shallow baking dish. Arrange fish on each side of stuffing.
- Melt remaining butter and mix with lemon juice and parsley. Spoon over fish.
- Bake at 400 degrees F 15 minutes or until fish is done.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 32.1 g, Cholesterol 88.4 mg, Fat 16.2 g, Fiber 3.5 g, Protein 26.5 g, SaturatedFat 6.3 g, Sodium 661.7 mg, Sugar 3.1 g
BREAD STUFFING FOR BAKED FISH
This was my Aunts recipe which I love and make quite often. Depending on how moist you like your stuffing, a little milk or egg may be added.
Provided by SandyCooks
Categories < 15 Mins
Time 10m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the seasonings with the bread crumbs.
- Add the melted butter and toss lightly.
Nutrition Facts : Calories 167, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 385, Carbohydrate 21.7, Fiber 1.5, Sugar 2.6, Protein 3.9
GRILLED STUFFED RED SNAPPER
You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.
Provided by MARBALET
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat coals in a covered grill to high heat.
- To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
- Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
- Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
- Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g
STUFFED FISH FILLETS
This fish dish is simple enough to please picky eaters but has enough splashes of flavor to appease fish a-fish-ionados.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
- Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
- Bake 20 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 25 g
STUFFING FOR FISH
A delicately flavored stuffing for fish or other meats from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pour milk over bread crumbs.
- Melt butter; add onions and brown.
- Pour into bread crumbs.
- Add remaining ingredients and mix well.
- Fill fish, close opening and bake.
Nutrition Facts : Calories 489.4, Fat 16.8, SaturatedFat 8.1, Cholesterol 112.4, Sodium 1217.2, Carbohydrate 68.6, Fiber 4.9, Sugar 7.7, Protein 15.5
CRAB STUFFED FISH
I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.
Provided by Gail2293
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
- In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
- Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
- Bake for 20 -25 minutes, or until fish flakes easily with a fork.
GRILLED WHITEFISH WITH STUFFING
What could be more fun than a little fin fish on the grill, especially when it's filled with simple yet mouthwatering ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil.
- Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.
- Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.
Nutrition Facts : Calories 555, Carbohydrate 29 g, Cholesterol 125 mg, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg
GRILLED STUFFED SWORDFISH
Steps:
- Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
- Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
- In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
- Place marinade in a small saucepan and cook over high heat until reduced by half.
- Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 5.8 g, Cholesterol 43.8 mg, Fat 19 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 3.2 g, Sodium 762.8 mg, Sugar 2.1 g
FLOUNDER WITH SHRIMP STUFFING
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA
Provided by Elizabeth Karmel
Categories Fish Herb Pork Backyard BBQ Dinner Lunch Seafood Summer Grill Grill/Barbecue Tarragon Thyme Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Grilling Method: Indirect/Medium Heat
- Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
- Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
- Place fish onto platter and serve immediately.
BBQ FISH & STUFFING
This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc
Provided by Chef Paul P
Categories Bass
Time 1h15m
Yield 10-30 serving(s)
Number Of Ingredients 12
Steps:
- Put the following on low heat and let simmer for 30 or so minutes:.
- 1 pound of BUTTER.
- 1 med. onion diced.
- 3-6 cloves of crushed Garlic (whole head-even better).
- Salt & Pepper (Tony Chachere's Creole Seasoning is best)
- Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn't.
- 4-6 squirts of Lea & Perrins.
- juice of 2 or 3 lemons ( I usually slice one and add it also ).
- Get out the ol' mixing bowl---put in the following:.
- 2 Green Peppers diced.
- 4 stalks of Celery chopped.
- 3 cans of drained cocktail shrimp (the real small ones).
- 3 cans of drained crab meat-yep the real stuff not the imitation.
- More Tabasco (6 drop minimum).
- More Lea & Perrins another 4 to 6 squirts.
- Salt & Pepper - Heavy pepper, light salt (the crab & shrimp both have salt) or Tony's.
- 3 cloves of crushed Garlic.
- 1 large Onion diced.
- One tube of saltine crackers, ¼ pound crushed or about a half a loaf of shredded bread.
- Pour in about half the lemon butter mix
- Work the mixture until it is fairly uniform.
- Thin slice 1 lemon and 1 small onion.
- Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony's) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
- Wrap the smaller fish individually.
- Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
- Cooking time depends on size, thickness of fish.
Nutrition Facts : Calories 446.7, Fat 38.8, SaturatedFat 23.6, Cholesterol 141.7, Sodium 622.2, Carbohydrate 16.4, Fiber 2.5, Sugar 1.9, Protein 11.3
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