Stuffed Red Snapper
|Red snapper/Other fish||1 , dressed (Fresh/Frozen)|
|Nonstick spray coating||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Long grain rice/Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
Spray a shallow baking pan with nonstick spray coating.
Place fish in pan; set aside.
For stuffing, in a skillet cook onion and celery in margarine till vegetables are tender.
Stir in rice, tomato, parsley, and thyme.
Spoon stuffing into cavity of fish.
Do not pack tightly.
Tie or skewer the fish closed.
Cover loosely with foil.
Bake in a 350° oven for 50 to 60 minutes or till fish flakes easily when tested with a fork.
Place any remaining stuffing in a casserole and bake, covered, with the fish the last 25 minutes of baking.
Serving size: Complete recipe
Calories 3454 Calories from Fat 341
% Daily Value*
Total Fat 67 g103.2%
Saturated Fat 13 g64.8%
Trans Fat 0 g
Cholesterol 824.4 mg274.8%
Sodium 1833 mg76.4%
Total Carbohydrates 250 g83.3%
Dietary Fiber 6.9 g27.6%
Sugars 11.6 g
Protein 459 g918.4%
Vitamin A 67.6% Vitamin C 81.8%
Calcium 105.9% Iron 75.2%
*Based on a 2000 Calorie diet