Stuffed Baked Fish Recipe
Ingredients
| Whole fish | 2 1⁄2 Pound (Ideally Whitefish, Pike, Red Snapper, Salmon, Lake Trout Or Bass) | |
| Cooked brown rice/Regular rice | 1 1⁄2 Cup (24 tbs) | |
| Cut up dates/Cut up raisins | 1⁄2 Cup (8 tbs) | |
| Sliced green onions | 1⁄4 Cup (4 tbs) | |
| Finely shredded lemon peel | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground cinnamon | 1⁄8 Teaspoon | |
| Turmeric | 1⁄8 Teaspoon | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Lemon juice | 2 Tablespoon | |
| Lemon | 1 , cut into wedges |
Nutrition Facts
Serving size: Complete recipe
Calories 1698 Calories from Fat 603
% Daily Value*
Total Fat 68 g104.9%
Saturated Fat 29.4 g147.2%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 498.1 mg20.8%
Total Carbohydrates 82 g27.3%
Dietary Fiber 10.8 g43.1%
Sugars 2 g
Protein 185 g369.7%
Vitamin A 339.4% Vitamin C 144.8%
Calcium 280% Iron 307.8%
*Based on a 2000 Calorie diet
Directions
Mix rice, dates, onions, lemon peel, salt, cinnamon and turmeric.
Spoon rice mixture into cavity of fish.
Close opening with wooden picks or skewers; lace with string.
Place remaining rice mixture in greased casserole; cover and refrigerate.
Place in oven with fish the last 20 minutes of cooking.
Place fish in greased shallow roasting pan.
Mix margarine and lemon juice; brush fish with margarine mixture.
Cook uncovered in 350° oven, brushing occasionally with margarine mixture, until fish flakes easily with fork, about 1 hour.
Remove wooden picks and string.
Serve fish with lemon wedges.
Garnish with lemon roses and parsley if desired.
Note: To make lemon rose, cut thin slice from stem end of lemon.
Starting just above cut end, cut around lemon in a continuous motion to form a spiral of peel.
Carefully curl peel spiral to resemble a rose.
Chef
