STUFFED DATES
Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!
Provided by Grace Carolyn Bowers-Reimondo
Categories Appetizers and Snacks Fruit
Time 15m
Yield 36
Number Of Ingredients 4
Steps:
- Mix cream cheese and Gorgonzola cheese together in a bowl.
- Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.6 g, Cholesterol 5.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 30.5 mg, Sugar 5.3 g
SHAD STUFFED WITH DATES
This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.
Yield serves 6
Number Of Ingredients 12
Steps:
- Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.
- Pit the dates and stuff them with the almond-rice mixture.
- Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.
- Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.
FILLETS OF SHAD STUFFED WITH SWISS CHARD
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put the fillets of shad on a plate and squeeze the lemon juice over the flesh. Remove the stems from the Swiss chard and carefully wash the leaves in several changes of water. Drain and chop.
- Melt the butter in a frying pan with the olive oil and soften the shallots. Add the chard and cook it until it is wilted. Season with salt and pepper and set aside.
- Preheat broiler. Take a piece of foil twice the width of the shad fillet and put the shad skin down on one side of the foil so later you can turn the fillet over onto the other side of the foil. Place the Swiss chard in the middle of the fillet and close the overhanging flaps of flesh over it. Flip the fish over on the foil so it is now skin side up. Sprinkle with the peanut oil.
- Broil the shad until the skin is crisp (about five minutes). Using the foil as a lever, turn the fish over. Broil until done, about three to four minutes and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 45 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1212 milligrams, Sugar 8 grams, TransFat 0 grams
SHAD STUFFED WITH SHAD ROE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees.
- Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer. Sprinkle with salt and pepper.
- Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
- Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into 1/2-inch-thick slices.
- Heat the butter in a small skillet, and add the onion. Cook, stirring, until wilted but not browned. Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
- Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
- Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper. Spoon an equal portion of the oil and wine marinade over each. Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture. Pack it loosely. Top each serving with a lemon slice. Fold the parchment neatly, envelope-fashion, sealing the edges. Arrange each filled envelope, sealed-side-down, on a baking sheet.
- Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 734 milligrams, Sugar 3 grams, TransFat 0 grams
MARINO'S SHAD STUFFED WITH SPINACH
Provided by Jonathan Reynolds
Categories dinner, easy, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- In 2 tablespoons of butter, saute the onion and 1 teaspoon of garlic until transparent. Stir in 2 tablespoons of wine. Add the spinach, cover and cook over low heat for 5 minutes. Stir in the cream cheese, mozzarella and Monterey Jack. Add another teaspoon of garlic. Season with salt and pepper.
- In a small bowl, combine the bread crumbs, pecorino, parsley and remaining garlic.
- Place the shad, skin side down, on a well-buttered baking dish and season with salt and pepper. Spoon the spinach filling under the flaps and pat them closed. Top with the bread-crumb mixture, then the sliced onion. Sprinkle on paprika and the rest of the wine and dot with the remaining butter.
- Cover with aluminum foil and bake 25-30 minutes. Uncover and brown under the broiler.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 0 grams
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