| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Corsican | May 1995 | 1 | Servings |
INGREDIENTS
| 5 | T | Extra-virgin olive oil |
| 1 | Onion, minced | |
| 1 | Egg | |
| 3 | T | Chopped fresh parsley |
| 1 | T | Anchovy paste |
| 1/2 | t | Minced fresh rosemary |
| 1/2 | t | Minced fresh thyme |
| 1 1/2 | c | Coarse fresh white |
| breadcrumbs | ||
| 1 | Whole fish, such as sea | |
| bass | ||
| cleaned 3 1/2-to | ||
| 4-pound |
INSTRUCTIONS
Heat 3 tablespoons oil in medium skillet over medium heat. Add onions and saute until soft, about 10 minutes. Transfer to large bowl and cool. Add egg, 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in 3/4 cup breadcrumbs. Season stuffing with pepper Make two 1/2-inch-deep diagonal cuts on each side of fish, spacing cuts about 3 inches apart. Season fish cavity with salt and pepper. Spoon stuffing into cavity (do not pack tightly). Skewer opening closed. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add remaining 3/4 cup breadcrumbs; saute until golden, about 6 minutes. Mix in 1 tablespoon parsley. Season topping with salt and pepper. Prepare barbecue (medium heat). Brush grill with oil. Brush fish all over with 1 tablespoon oil. Season with salt. Place fish on grill and cook until fish is opaque in thickest part, turning once, about 25 minutes. Using metal spatula, transfer fish to platter. Remove skewers. Sprinkle fish with breadcrumb topping. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 750 Calories (kcal); 75g Total Fat; (87% calories from fat); 11g Protein; 12g Carbohydrate; 187mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1036
Calories From Fat: 138
Total Fat: 15.4g
Cholesterol: 383.2mg
Sodium: 222.1mg
Potassium: 1255.8mg
Carbohydrates: 151.2g
Fiber: 6.9g
Sugar: 3.8g
Protein: 66.7g