WHOLE SALMON WITH LEMON-RICE STUFFING
Steps:
- Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice). Per serving: 48 Calories; 1g Fat (15% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 73mg Sodium Serving Ideas : Garnish with lemon slices and oregano sprigs, if desired. NOTES : For indirect heat, follow manufacturers instructions for gas grills with dual controls, and ignite only one side of grill. Place fish on the other side of the grill, close the lid, and start cooking. When using a charcoal grill, bank the charcoal to one side of grill, and ignite at 2-inch intervals. Once the coals are coated with a gray ash, place fish on the grill on opposite side from charcoal. Cover with the grill lid, and start cooking. To serve, remove fish and rice mixture from foil, and arrange on a serving platter. Remove skin from top side of fish; discard skin. Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.
Nutrition Facts : Calories 88 calories, Fat 0.9851723435286 g, Carbohydrate 14.671485234567 g, Cholesterol 10.335 mg, Fiber 1.0704413995995 g, Protein 5.438401171893 g, SaturatedFat 0.1727982812194 g, ServingSize 1 1 Serving (137g), Sodium 17.4876093750675 mg, Sugar 13.6010438349675 g, TransFat 0.159594843745839 g
MY BIG STUFFED FISH WITH RICE
Make and share this My Big Stuffed Fish With Rice recipe from Food.com.
Provided by Chef Penn State
Categories Orange Roughy
Time 1h20m
Yield 4 stuffed fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly and pat dry.
- Rise rice and let drain.
- Preheat oven to 325 degrees Fahrenheit.
- In medium to large saucepan, cook mushrooms, onions and garlic in fat free margarine.
- Add broth, water and rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 20 mins.
- Stir in peas and broccoli.
- Spray a semi-shallow baking pan with non-stick cooking spray.
- Place fish on the baking pan.
- Spoon about 1 cup of stuffing on top of each fillet.
- Drizzle with olive oil.
- Cover baking pan loosely with aluminum foil.
- Bake for about 45 mins or until fish is flaky.
Nutrition Facts : Calories 585.4, Fat 11.1, SaturatedFat 1.7, Cholesterol 132.4, Sodium 438.9, Carbohydrate 55.6, Fiber 7, Sugar 5.4, Protein 65.6
BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SALMON WITH RICE STUFFING
The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.
Provided by Ranikabani
Categories Weeknight
Time 1h5m
Yield 1 stuffed fish
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
- Then add the rice and the spices and toss.
- Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
- Sew it up with a needle and thread.
- Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
- Wrap loosely in tin foil.
- Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
- This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.
RICE STUFFED SALMON
My boyfriend likes to shout out random ingredients in the house and then expects an awesome dinner to follow... this is a creation I came up one night before he had a loooong run in the morning. It's very filling and minus the sodium in the rice, it's very healthy too!
Provided by Ashley Burnam
Categories Other Main Dishes
Time 1h
Number Of Ingredients 6
Steps:
- 1. prepare the rice first- following the directions on the box. Usually it says to toast the rice in a couple tbsp of butter and then add 2 cups of water and simmer for about 20 minutes.
- 2. While the rice is simmering, rinse the salmon and slice it lengthwse to create a picket for the rice. Make the cut close to the skin
- 3. Stuff an overabundance of rice into the salmon and put skin side down on an oiled cookie sheet.
- 4. Add the seasonings to the salmon- salt, pepper, garlic and put either on the bottom shelf on your oven while on broil, or on the top shelf in a 500 degree oven. I cook it for about 12-15 minutes until the top starts to brown and the skin is sizzling.
- 5. After you take the fish out of the oven, squeeze 1/2 of the lemon on each piece and serve. You really don't need a side for theis either since you have the rice inside.
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- While rice is cooking melt the butter in a large skillet over medium-high heat. Cook the mushrooms, green pepper, and onion until tender, and liquid is evaporated. Add the garlic and cook until fragrant; (About 30 seconds) add the rice mixture into the skillet and mix until toughly combined, remove from heat and set aside.
- Pat fish dry using paper toweling and sprinkle with salt and pepper inside and out. Place the fish in a shallow baking pan lined with aluminum foil lightly sprayed with cooking spray. Stuff cavity with stuffing, placing any extra stuffing, in front and behind the fish and arrange the bacon over the top.
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