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
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
BAKED FISH WITH CLAM STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, sauces and gravies, main course
Time 1h45m
Yield Four to six servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Sprinkle fish inside and out with salt and pepper. Set aside.
- Open the clams. There should be about one cup of shucked clams and one cup of clam juice. Put the clams on a flat surface and chop coarsely. Set aside the chopped clams and the juice.
- Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn.
- Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper.
- Place the fish on a sizable length of heavy-duty aluminum foil. Open up the cavity of the fish and stuff with the clam mixture. It will be quite full. Dot the top of the fish with two tablespoons of butter. Fold the foil over to contain the stuffing and keep it in place.
- Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter. Add the fish. Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove. Bring the liquid to the boil. Place the dish in the oven and bake 30 minutes. Open up the foil. Pour the remaining wine into the pan and continue baking 45 minutes.
- Transfer the fish to a warm platter. Remove and discard the foil. Cover the fish with a clean sheet of foil to keep it warm.
- Place the baking dish on top of the stove and bring the liquid to the boil. Add the cream and stir. Pour and scrape this mixture into a saucepan, and bring it to a rolling boil. Swirl in the remaining two tablespoons of butter.
- Remove the top skin of the fish, leaving the skin on the head for decorative purposes. Pour the sauce over the fish and sprinkle with parsley. Serve the stuffing with portions of the fish.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 17 grams, Sodium 1019 milligrams, Sugar 4 grams, TransFat 1 gram
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.
WHOLE STUFFED ROAST FISH WITH FENNEL
This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med
Provided by Good Food team
Categories Fish Course, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
- Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
- Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
- 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
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.
BAKED STUFFED FISH WITH SWEET PICKLE STUFFING RECIPE
Provided by JimMac
Number Of Ingredients 14
Steps:
- Fish: Sprinkle fish with salt and pepper. Place whole fish or one fillet in greased baking dish. Place stuffing in fish or on top of fillet, covering with the other fillet. Fasten together with wooden picks or skewers. Brush with melted butter. Top with bacon slices, if desired. Bake at 350 degrees for 35 to 45 minutes until fish flakees easily when tested with a fork. Garnish with lemon wedges nd parsley. Yield: 6-8 servings
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- In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in the crab meat.
- Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the filets. Spread the stuffing along the filet and roll it up.Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled up sole filets, seam side down, on top of the veggies. Cook covered with foil for 15 minutes. Take the foil off and continue to cook for another five minutes uncovered. Serve with Rice Pilaf and Orange and Red Onion Salad.
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