| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish and, Seafood | 16 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | c | Finely chopped onion |
| 1 | c | Sliced fresh mushrooms |
| 1 | c | Long-grain rice, uncooked |
| 1/2 | ts | Salt, divided |
| 1/4 | ts | Pepper |
| 3 | c | Hot water |
| 1 | tb | Grated lemon rind |
| 2 | ts | Finely chopped fresh oregano |
| 3 | tb | Fresh lemon juice |
| 1 | Dressed salmon, (4-3/4-pound) | |
| Lemon slices, (optional) | ||
| Fresh oregano sprigs, (optional) |
INSTRUCTIONS
Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice). Per serving: 48 Calories; 1g Fat (15% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 73mg Sodium Serving Ideas : Garnish with lemon slices and oregano sprigs, if desired. NOTES : For indirect heat, follow manufacturer's instructions for gas grills with dual controls, and ignite only one side of grill. Place fish on the other side of the grill, close the lid, and start cooking. When using a charcoal grill, bank the charcoal to one side of grill, and ignite at 2-inch intervals. Once the coals are coated with a gray ash, place fish on the grill on opposite side from charcoal. Cover with the grill lid, and start cooking. To serve, remove fish and rice mixture from foil, and arrange on a serving platter. Remove skin from top side of fish; discard skin. Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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