| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Fish, Jan/99 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
|
Onion; chopped |
| 2 |
|
Stalks celery; sliced |
| 2 |
c |
Sliced mushrooms |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 3 |
c |
Coarse fresh bread crumbs |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
In large skillet, melt 2 tbsp of the butter over medium heat; cook onion,
celery, mushrooms, salt and pepper for about 10 minutes or until liquid is
evaporated. Stir in remaining butter, bread crumbs and basil. Makes 4 cups.
PER 1 CUP: about 214 cal, 4 g pro, 13 g total fat (7 g sat. fat), 22 g
carb, 2 g fibre, 31 mg chol, 450 mg sodium. % RDI: 4% calcium, 10% iron,
11% vit A, 5% vit C 12% folate.
TIP: Make more than you need to stuff the cavities of the trout and pack
the extra stuffing just outside the cavity. No need for skewers to close
the cavity; just wrap the stuffed trout and the stuffing in one or two
sheets of foil and stick it on the barbecue or into the oven. Barbecue
about 10 minutes for each side or bake for up to an hour at 350F. Brook
trout bake in their own abundant fat and juice. They're done when you can
sink a paring knife or a skewer easily into the side of the fish, through
the thickest flesh, right down to the backbone.
Converted by MC_Buster.
Recipe by: Canadian Living Jan/99
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Jan 20, 1999, converted by MM_Buster v2.0l.
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