Baked Stuffed Fish II
60
Ingredients
| 2 | tablespoons |
butter
or margarine |
|
| 1 | medium |
onions
finely chopped |
|
| ¾ | cup |
green bell peppers
finely chopped |
|
| 3 | ounces |
mushrooms, canned
sliced, broiled-in-butter, undrained |
|
| 1 | cup |
herb stuffing mix
|
* |
| 6 | ounces |
crab meat
frozen package, defrosted |
|
| ¾ | cup |
chicken broth
or clam juice |
|
| 4 | each |
trout
(8-ounce) whole |
* |
Directions
Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and peppers are tender.
Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine.
Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture.
Secure openings with string, toothpicks or small metal skewers.
Place stuffed fish in prepared baking dish. Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork. Let fish stand, covered, at room temperature 2 minutes to finish cooking.
Nutrition Facts
Serving Size 138g (4.9 oz)
