Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Baked Stuffed Fish Recipe

Recipe Name

Baked Stuffed Fish

 Submitted by jgouker
Recipe Description L12000
Quantity 100 Quantity Unit EA Servings  
Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
cups, dicedcelery
4
1/2
cups, choppedOnion, chopped
1
1/2
cupsmargarine
500
crackers rectangleritz crackers (21 servings %3D 12oz box)
2
1/2
teaspoonsblack pepper
2
tablespoonsthyme, dry, ground
4
cups (8 fl oz)water
576
ouncescod raw 2-6 ounce fillets
1
cupmargarine
3/4
cuplemon juice
4
fruits (2-1/8" dia)lemons
3
tablespoonssalt
2
tablespoonsthyme, dry, ground
Steps
Sequence Step
1PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN PREPARATION INSTRUCTIONS: THAW FISH FILLETS UNDER REFRIGERATION. OTHER TYPES OF FISH FILLET MAY BE USED. CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP CELERY BEFORE MEASURING. MELT MARGARINE BEFORE MEASURING. BUTTER MAY BE USED. CRUSH CRACKERS TO PREPARE CRACKER CRUMBS. MEASURE AS CRACKER CRUMBS. PREPARE LEMON JUICE FROM FRESH LEMONS. FROZEN OR CONCENTRATE MAY BE USED. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
2COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLES.
3ADD WATER TO VEGETABLE-CRUMB MIXTURE; TOSS MIXTURE BUT DO NOT PACK. SET ASIDE FOR USE IN STEP 5.
4SEPARATE FILLETS; CUT INTO 3 OZ PIECES. PLACE 50 PIECES ON EACH GREASED PAN.
5PLACE 1/4 CUP (1-NO.16 SCOOP) VEGETABLE-CRUMB MIXTURE ON EACH PIECE. COVER WITH SECOND FISH PIECE.
6COMBINE LEMON JUICE AND BUTTER OR MARGARINE; POUR OVER FISH IN EACH PAN.
7SPRINKLE SALT AND PAPRIKA OVER FISH.
8BAKE ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com