| 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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