Baked Stuffed Fish Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 medium-sized onion, finely chopped | ||
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Sliced mushrooms | 1 Can (10oz), undrained | |
| Herb | 1 Cup (16 tbs) | |
| King crab package | 1 , Defrosted | |
| 3/4 cup chicken broth or clam juice | ||
| 4 (8-ounce) whole trout | ||
Directions
Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
In a medium-sized, heat-resistant, non-metallic bowl heat butter on full power 30 seconds or until melted.
Add chopped onion and green pepper.
Heat, uncovered, on full power 3 minutes or until onion and pepper are tender.
Add mushrooms, seasoned dressing and crab meat.
Toss to gently combine.
Add chicken broth or clam juice and stir to combine.
Stuff each fish with some of the mixture.
Secure openings with string, wooden picks or small metal skewers.
Place stuffed fish in prepared baking dish.
Heat, covered with clear plastic wrap, on full power 10 minutes or until fish flakes easily with a fork.
Let fish stand, covered, at room temperature 2 minutes to finish cooking.
In a medium-sized, heat-resistant, non-metallic bowl heat butter on full power 30 seconds or until melted.
Add chopped onion and green pepper.
Heat, uncovered, on full power 3 minutes or until onion and pepper are tender.
Add mushrooms, seasoned dressing and crab meat.
Toss to gently combine.
Add chicken broth or clam juice and stir to combine.
Stuff each fish with some of the mixture.
Secure openings with string, wooden picks or small metal skewers.
Place stuffed fish in prepared baking dish.
Heat, covered with clear plastic wrap, on full power 10 minutes or until fish flakes easily with a fork.
Let fish stand, covered, at room temperature 2 minutes to finish cooking.
Chef
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