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Stuffed Fish Recipe
|Striped bass||5 Pound|
|Cooked shrimp||1⁄2 Pound, chopped|
|Onions||3 , chopped|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Celery stalks||3 , chopped|
|Fish/Shrimp stock||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , chopped|
Serving size: Complete recipe
Calories 3890 Calories from Fat 1568
% Daily Value*
Total Fat 176 g271%
Saturated Fat 54.5 g272.4%
Trans Fat 0 g
Cholesterol 2722.5 mg
Sodium 2518 mg104.9%
Total Carbohydrates 57 g19.1%
Dietary Fiber 10.1 g40.4%
Sugars 22.5 g
Protein 490 g979.7%
Vitamin A 102.8% Vitamin C 74.6%
Calcium 64% Iron 135.4%
*Based on a 2000 Calorie diet
Saute onion and celery in olive oil until tender.
Add chopped eggs and shrimp.
Add bread crumbs and enough stock to moisten; stuffing should not be runny.
Stuff fish and skewer or sew opening closed.
Place in oiled baking pan and dot with butter.
Bake in a moderate 350 degree oven for about 1 hour or until flesh flakes easily, basting occasionally with butter and juices in pan.
Garnish with lemon slices and serve hot or cold.