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Ingredientes
- 1 x salmon trout or possibly whitefish (about 4 pounds)
- 3 Tbsp. butter
- 1/2 c. sliced green onions
- 2 c. cooked rice
- 1/3 c. minced fresh parsley
- 1/2 tsp salt
- 1/2 tsp thyme
- Â Â pepper
- 2 x lemons
Direcciones
- Rinse fish under cool, running water; pat dry inside and out. Set aside.
- Stuffing: In skillet, heat butter over medium heat; cook onions for 3 to 4 min or possibly just till softened. Remove from heat; stir in rice, parsley, slat, thyme, and pepper to taste. Thinly slice 1 of the lemon. Place half of the slices inside fish; cover with stuffing and place remaining slices on top.
- Grease sheet of heavy-duty foil large sufficient to wrap fish; place fish on top and seal package tightly. Bake in 450 F oven for 10 min per inch of thickness of fish or possibly till fish flakes easily when tested with fork. Cut remaining lemon into wedges and serve with fish. Reserve about half of the fish to refrigerateand serve with Quick Cucumber Sauce.
- Serves about 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 79 | 42% |
| Total Fat 8.98g | 11% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 358mg | 15% |
| Potassium 112mg | 3% |
| Total Carbs 24.95g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.75g | 1% |
| Protein 2.76g | 4% |
