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Stuffed Fish Odette Mennesson Recipe
|Grouper/Bluefish||5 Pound (Use 1 Whole Large Fish)|
|Court bouillon||1 (For Fish And Shellfish)|
|Hard cooked egg||6|
|Mayonnaise||2 Cup (32 tbs)|
|Crab meat||1 Cup (16 tbs)|
|Parsley||1 Teaspoon (For Garnish)|
|Lime wedges||2 (For Garnish)|
|Avocado slices||2 (For Garnish)|
Serving size: Complete recipe
Calories 6550 Calories from Fat 4173
% Daily Value*
Total Fat 468 g719.8%
Saturated Fat 57 g285.2%
Trans Fat 0 g
Cholesterol 2603.8 mg
Sodium 4632.5 mg193%
Total Carbohydrates 44 g14.6%
Dietary Fiber 29 g115.9%
Sugars 6.9 g
Protein 513 g1027%
Vitamin A 125.9% Vitamin C 88.4%
Calcium 84.6% Iron 149.9%
*Based on a 2000 Calorie diet
Bring court bouillon to boiling in a large roasting pan.
Wrap fish in cheesecloth and put into pan, leaving the ends of the cloth out of the pan.
Poach 7 to 10 minutes, or until fish is thoroughly cooked.
Meanwhile, mash eggs with mayonnaise; mix in crab meat.
Gently remove fish from bouillon and transfer from cloth to a platter.
Spoon crab mixture between the two halves of fish.
Serve warm, or if desired, chill thoroughly.
To serve, arrange parsley around fish and garnish with slices of lime and avocado.