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Baked Stuffed Fish II

 

60

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

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

  1. Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.

  2. 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.

  3. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine.

  4. Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture.

  5. Secure openings with string, toothpicks or small metal skewers.

  6. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 10756% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 215mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 42%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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