Stuffed Fish Beachcomber
|Vegetable oil spray||1|
|Whole fish||3 Pound, pounded (1 Red Snapper / Flounder)|
|Ground black pepper||To Taste|
|Chopped pickles/Relish||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Margarine||2 Tablespoon (Of Your Choice)|
|Diced onions||6 Tablespoon|
|Sliced fresh mushrooms||3⁄4 Cup (12 tbs)|
|White wine vinegar||3 Tablespoon|
|Plain bread crumbs||1 1⁄2 Cup (24 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Egg white||1 , slightly beaten|
Preheat oven to 375° F.
Lightly spray a baking dish with vegetable oil.
Rinse fish and pat dry.
Sprinkle fish on all sides with pepper.
In a small bowl, mix pickles or relish with curry powder.
In a heavy nonstick skillet over medium-high heat, melt margarine and saute onions and mushrooms 10 minutes.
Add vinegar and simmer 10 minutes.
Remove from heat and allow to cool 10 minutes.
Soak bread crumbs in milk, then squeeze out excess milk.
Add crumbs to onion mixture.
Add beaten egg white, pepper and pickle mixture.
Stuff fish with bread mixture; close opening with skewers or toothpicks.
Place fish in prepared dish and bake 45 minutes, or until fish flakes easily when tested with a fork.
Remove toothpicks and serve immediately.
STUFFED FISH FILLETS OR STUFFED FISH STEAKS Use 1 1/2 pounds fillets or steaks in place of whole fish.
Place 3 or 4 tablespoons bread mixture between 2 fillets or steaks.
Place on prepared baking dish and bake 25 to 30 minutes at 350° F.