Poisson-tomate Au Gratin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Smoked whitefish or other |
| smoked fish | ||
| 6 | Tomatoes | |
| 1 | t | Salt |
| 1 | c | Cooked rice |
| 3/4 | c | Grated cheese |
| 1 | Egg, beaten | |
| 1 | ds | Pepper |
| 1 | T | Melted fat or oil |
| 1/4 | c | Dry bread crumbs |
INSTRUCTIONS
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper, and fish. Fill tomatoes with fish mixture and place in a well-greased baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of tomatoes. Bake in a moderate oven, 350 F., for 25 to 30 minutes or until tomatoes are tender. Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 53
Total Fat: 7.8g
Cholesterol: 66.9mg
Sodium: 1631.3mg
Potassium: 950.1mg
Carbohydrates: 27.2g
Fiber: 1.8g
Sugar: 4.3g
Protein: 25.4g