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
STUFFED WHITEFISH: PESCADO BLANCO RELLENO
Steps:
- Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
- Preheat a grill to medium-high.
- Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
- Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
- Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
- Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.
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.
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, whisk together white wine, shallots and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
- Thanks for your reviews and suggestions to correct this recipe.
STUFFED WHITEFISH: PESCADO BLANCO RELLENO
Steps:
- Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
- Preheat a grill to medium-high.
- Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
- Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
- Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
- Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.
GRILLED BACON-WRAPPED WHITEFISH
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.
- On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.
- Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.
GRILLED WHITEFISH WITH LEMON-TARRAGON SAUCE
Categories Blender Fish Broil Low Carb Quick & Easy Lemon Tarragon Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
- Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
- Transfer whitefish to plates. Drizzle sauce over and serve.
WHITEFISH WITH ORANGE RICE STUFFING
This is very falvorful and gives the fish a lovely orange flavor. Becareful not to use older oranges as the zest tends to be a bit more bitter. Also be careful not to get any of the pith. If you want a bit of a sweeter taste you can substitute a table spoon of lemon juice for orange juice.
Provided by Alia55
Categories Whitefish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Clean fish, removing scales and fins.
- Remove head and tail and wash and dry fish.
- Sprinkle inside with salt.
- Prepare stuffing: Melt ¼ cup butter in medium saucepan.
- Add celery, onion, and orange rind and cook until tender, about 5 minutes.
- Add salt, orange, and lemon juice and ¾ cup water.
- Bring to a rolling boil and add rice.
- Stir, cover and remove from heat; let stand 5 minutes.
- Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
- Place fish on a greased baking dish and brush with melted butter.
- Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.
Nutrition Facts : Calories 937, Fat 39.5, SaturatedFat 11.8, Cholesterol 136.2, Sodium 1744.4, Carbohydrate 44.8, Fiber 1.6, Sugar 3.6, Protein 94.4
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
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.
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