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Ingredientes
- 5 Tbsp. Extra-virgin extra virgin olive oil
- 1 sm Onion, chopped
- 1 x Egg
- 3 Tbsp. Minced fresh parsley
- 1 Tbsp. Anchovy paste
- 1/2 tsp Chopped fresh rosemary
- 1/2 tsp Chopped fresh thyme
- 1 1/2 c. Coarse fresh white breadcrumbs
- 1 whl fish, (such as sea bass), cleaned (3 1/2-to 4-lb.)
Direcciones
- Heat 3 Tbsp. oil in medium skillet over medium heat. Add in onions and saute/fry till soft, about 10 min. Transfer to large bowl and cold. Add in egg, 2 Tbsp. parsley, anchovy paste, rosemary and thyme. Fold in 3/4 c. breadcrumbs. Season stuffing with pepper
- Make two 1/2-inch-deep diagonal cuts on each side of fish, spacing cuts about 3 inches apart. Season fish cavity with salt and pepper.
- Spoon stuffing into cavity (don't pack tightly). Skewer opening closed.
- Heat 1 Tbsp. oil in heavy large skillet over medium heat. Add in remaining 3/4 c. breadcrumbs; saute/fry till golden brown, about 6 min.
- Fold in 1 Tbsp. parsley. Season topping with salt and pepper.
- Prepare barbecue (medium heat). Brush grill with oil. Brush fish all over with 1 Tbsp. oil. Season with salt. Place fish on grill and cook till fish is opaque in thickest part, turning once, about 25 min. Using metal spatula, transfer fish to platter. Remove skewers. Sprinkle fish with breadcrumb topping.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 1387 | |
| Calories from Fat 726 | 52% |
| Total Fat 82.08g | 103% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 1306mg | 54% |
| Potassium 730mg | 21% |
| Total Carbs 123.97g | 33% |
| Dietary Fiber 9.0g | 30% |
| Sugars 13.15g | 9% |
| Protein 38.49g | 62% |
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