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Tabbouleh Stuffed Whitefish Recipe
|Boiling water/Null||1 Cup (16 tbs) (Null)|
|Bulgur/Null||1⁄2 Cup (8 tbs) (Null)|
|Finely chopped seeded cucumber/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Snipped parsley/Null||1⁄4 Cup (4 tbs) (Null)|
|Green onion/Null||1 , sliced (Null)|
|Snipped mint/1 teaspoon crushed dried mint||1 Tablespoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Cooking oil/Null||1 Tablespoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Dressed whitefish/Lake trout / red snapper||2 1⁄2 Pound (Null)|
|Non- stick cooking spray/Null||1 (Null)|
Serving size: Complete recipe
Calories 1954 Calories from Fat 757
% Daily Value*
Total Fat 84 g129.7%
Saturated Fat 12.9 g64.3%
Trans Fat 0 g
Cholesterol 680.5 mg
Sodium 1583.8 mg66%
Total Carbohydrates 64 g21.3%
Dietary Fiber 16.2 g64.7%
Sugars 1.6 g
Protein 227 g454.4%
Vitamin A 62.4% Vitamin C 45.2%
Calcium 38.4% Iron 41.9%
*Based on a 2000 Calorie diet
Let stand for 20 minutes.
Drain well, and then squeeze out excess water.
Stir in cucumber, parsley, onion, mint, lemon juice, oil, and salt To stuff fish, fill fish cavity with stuffing, lightly patting the stuffing to flatten evenly.
Tie or skewer fish closed.
Spray a large shallow baking pan with nonstick coating.
Place stuffed fish in the pan.
Cover loosely with foil.
Bake in a 350° oven about 40 minutes or till done.