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Baked Fish With Shrimp Stuffing Recipe
|Whitefish/Bass / lake trout||3 Pound, dressed|
|Chopped cooked shrimp||1 Cup (16 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Chopped parsley||2 Tablespoon|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Apple cider||2 Tablespoon|
|Melted butter/Margarine||2 Tablespoon|
Serving size: Complete recipe
Calories 2701 Calories from Fat 1338
% Daily Value*
Total Fat 150 g231%
Saturated Fat 55.9 g279.7%
Trans Fat 0 g
Cholesterol 997.2 mg
Sodium 2544.8 mg106%
Total Carbohydrates 38 g12.8%
Dietary Fiber 5.1 g20.2%
Sugars 10.2 g
Protein 286 g571.9%
Vitamin A 133% Vitamin C 84.6%
Calcium 53% Iron 54.6%
*Based on a 2000 Calorie diet
Sprinkle fish cavity generously with salt.
Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme.
Gradually pour 1/4 cup melted butter over bread mixture, tossing lightly.
Lightly pile stuffing into fish.
Fasten with skewers and lace with cord.
Place fish in a greased shal low baking pan and brush with a mixture of the cider and 2 tablespoons melted butter.
Bake at 375Â°F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork.
If desired, place fish under broiler 3 to 5 minutes.
Transfer to a heated platter and remove skewers and cord.
Garnish platter with sprigs of parsley.
Serve with scalloped potatoes and buttered French-style green beans.