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Stuffed Baked Fish

American.foodie's picture
Ingredients
  Whole fish 2 1⁄2 Pound (Ideally Whitefish, Pike, Red Snapper, Salmon, Lake Trout Or Bass)
  Cooked brown rice/Regular rice 1 1⁄2 Cup (24 tbs)
  Cut up dates/Cut up raisins 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Finely shredded lemon peel 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Lemon juice 2 Tablespoon
  Lemon 1 , cut into wedges
Directions

Remove head from fish.
Mix rice, dates, onions, lemon peel, salt, cinnamon and turmeric.
Spoon rice mixture into cavity of fish.
Close opening with wooden picks or skewers; lace with string.
Place remaining rice mixture in greased casserole; cover and refrigerate.
Place in oven with fish the last 20 minutes of cooking.
Place fish in greased shallow roasting pan.
Mix margarine and lemon juice; brush fish with margarine mixture.
Cook uncovered in 350° oven, brushing occasionally with margarine mixture, until fish flakes easily with fork, about 1 hour.
Remove wooden picks and string.
Serve fish with lemon wedges.
Garnish with lemon roses and parsley if desired.
Note: To make lemon rose, cut thin slice from stem end of lemon.
Starting just above cut end, cut around lemon in a continuous motion to form a spiral of peel.
Carefully curl peel spiral to resemble a rose.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party

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