Stuffed Fish Recipe
Ingredients
| Fish bass | 1 4 pound, dressed | |
| Garlic | 2 Clove (5gm) | |
| Lime juice | 3 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Green bell pepper | 1 Medium, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 2 medium tomatoes, peeled, seeded, and chopped | ||
| 1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
Directions
Thaw frozen fish.
Cut fish in half lengthwise; remove bones.
Cut garlic cloves; rub cut edge of garlic over all surfaces of the fish.
Sprinkle with lime juice, pepper, and 1 teaspoon salt.
Place one half of the fish in a well-greased 15x10x1-inch baking pan, skin side down.
In saucepan cook onion and green pepper in butter till onion is tender.
Add tomatoes and 1/2 teaspoon salt; simmer, uncovered, 5 to 8 minutes or till very thick.
Stir in crab and wine; heat through.
Spoon crab mixture evenly over the halved fish in pan.
Top with second half, skin side up.
Bake, covered, in 350° oven 45 to 50 minutes or till fish flakes easily with a fork.
Cut fish in half lengthwise; remove bones.
Cut garlic cloves; rub cut edge of garlic over all surfaces of the fish.
Sprinkle with lime juice, pepper, and 1 teaspoon salt.
Place one half of the fish in a well-greased 15x10x1-inch baking pan, skin side down.
In saucepan cook onion and green pepper in butter till onion is tender.
Add tomatoes and 1/2 teaspoon salt; simmer, uncovered, 5 to 8 minutes or till very thick.
Stir in crab and wine; heat through.
Spoon crab mixture evenly over the halved fish in pan.
Top with second half, skin side up.
Bake, covered, in 350° oven 45 to 50 minutes or till fish flakes easily with a fork.
Chef
