| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 4 | sl | Rye bread |
| 1/3 | c | Chopped celery |
| 2 | tb | Chopped onion |
| 1 | ts | Grated orange peel |
| 1/4 | c | Margearine or butter |
| 2 | tb | Fresh orange juice |
| 1/4 | c | Snipped parsley |
| 1/4 | c | Coarsly choppe cashews or peanuts (I used pecans) |
| 4 | sm | Drawn trout; about 1/2 lb each |
INSTRUCTIONS
From: cdevan@leo.vsla.edu (Chris Devan) Date: Mon, 14 Mar 1994 13:56:42 GMT From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees. GRease a 13x9 inch baking pan (or xomething). In a 1-1/2 quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly. Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat. Place fish in prepared pan. Stuff with bread mixture. If desired (whatever the hell that means) brush fish with 2 tablespoons melted margarine or butter before baking. Bake until fish flakes easily at backbone, about 20 minutes. 4 servings. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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