You are here

Stuffed Fish Beachcomber

Heart.Foods's picture
Ingredients
  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
Directions

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.
Set aside.
In a small bowl, mix pickles or relish with curry powder.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish

Rate It

Your rating: None
4.2
Average: 4.2 (15 votes)