Tabbouleh Stuffed Whitefish
|Boiling water/Null||1 Cup (16 tbs) (Null)|
|Bulgur/Null||1⁄2 Cup (8 tbs) (Null)|
|Finely chopped seeded cucumber/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Snipped parsley/Null||1⁄4 Cup (4 tbs) (Null)|
|Green onion/Null||1 , sliced (Null)|
|Snipped mint/1 teaspoon crushed dried mint||1 Tablespoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Cooking oil/Null||1 Tablespoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Dressed whitefish/Lake trout / red snapper||2 1⁄2 Pound (Null)|
|Non- stick cooking spray/Null||1 (Null)|
For stuffing, in a mixing bowl combine boiling water and bulgur.
Let stand for 20 minutes.
Drain well, and then squeeze out excess water.
Stir in cucumber, parsley, onion, mint, lemon juice, oil, and salt To stuff fish, fill fish cavity with stuffing, lightly patting the stuffing to flatten evenly.
Tie or skewer fish closed.
Spray a large shallow baking pan with nonstick coating.
Place stuffed fish in the pan.
Cover loosely with foil.
Bake in a 350° oven about 40 minutes or till done.