| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 1 |
|
Red Snapper about 4 to 5 pounds |
|
|
Salt |
|
|
Pepper |
|
|
Olive oil and butter |
| 2 |
|
Onions; (large) |
|
|
Liver of fish or chicken liver |
| 1/3 |
c |
Pine nuts |
| 1 |
c |
Rice |
|
|
Water or fish stock |
| 4 |
md |
Potatoes; sliced thick |
|
|
Parsley |
INSTRUCTIONS
Preheat oven to 330 degrees. Gut the fish and wash it, making an incision
in the belly through to the bone. Put it in a pan and add salt, pepper, and
brush some olive oil, and a little butter. Saute the chopped onions and the
liver until it is golden in color. Add the pine nuts and rice. Add some
water or fish stock. Cook rice about seventy percent. Stuff the fish from
the head to the belly. Fill the whole cavity. Sew the cavity shut to
prevent the stuffing from leaking out. Add some thick sliced potatoes to
the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle
the fish and the potatoes with the finely chopped parsley and place in the
oven. Bake for 40 minutes at 350 degrees.
Yield: 6 to 8 servings, depending on fish size
Converted by MC_Buster.
Per serving: 1403 Calories (kcal); 25g Total Fat; (15% calories from fat);
37g Protein; 261g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
3 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND069
Converted by MM_Buster v2.0n.
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