Stuffed Fish Odette Mennesson
|Grouper/Bluefish||5 Pound (Use 1 Whole Large Fish)|
|Court bouillon||1 (For Fish And Shellfish)|
|Hard cooked egg||6|
|Mayonnaise||2 Cup (32 tbs)|
|Crab meat||1 Cup (16 tbs)|
|Parsley||1 Teaspoon (For Garnish)|
|Lime wedges||2 (For Garnish)|
|Avocado slices||2 (For Garnish)|
Have the fish split and boned without removing the head or tail.
Bring court bouillon to boiling in a large roasting pan.
Wrap fish in cheesecloth and put into pan, leaving the ends of the cloth out of the pan.
Poach 7 to 10 minutes, or until fish is thoroughly cooked.
Meanwhile, mash eggs with mayonnaise; mix in crab meat.
Gently remove fish from bouillon and transfer from cloth to a platter.
Spoon crab mixture between the two halves of fish.
Serve warm, or if desired, chill thoroughly.
To serve, arrange parsley around fish and garnish with slices of lime and avocado.
Serving size: Complete recipe
Calories 6545 Calories from Fat 4173
% Daily Value*
Total Fat 468 g719.8%
Saturated Fat 57 g285.2%
Trans Fat 0 g
Cholesterol 2603.8 mg867.9%
Sodium 3722.4 mg155.1%
Total Carbohydrates 43 g14.3%
Dietary Fiber 29 g116.1%
Sugars 6.9 g
Protein 514 g1027%
Vitamin A 125.9% Vitamin C 88.5%
Calcium 84.6% Iron 149.9%
*Based on a 2000 Calorie diet